Couscous stuffed mini peppers packed with fresh, summer flavours - Super easy to make, plus they're naturally vegan and dairy-free!
These couscous stuffed mini peppers give a nice little twist to the traditional meaty and rich stuffed peppers ( save those for winter).
Sweet, roasted to perfection with just a glug of fruity extra virgin olive oil and a refreshing filling made of healthy seasonal ingredients.
They're perfect for any occasion and can be easily made ahead of time.
We never run out of this couscous salad at home, especially during summertime.
Delicious and loaded with fresh flavors on its own, I also use it to stuff all kinds of veggies including these tasty stuffed mini peppers.
I also like to add some cheese every now and then, both feta and goat cheese work great with this dish.
These stuffed mini peppers only take less than 30 min to make from start to finish and only require 3 main ingredients: mini peppers, couscous salad, and extra virgin olive oil.
All you have to do is cut in half a bunch of baby peppers, having the care to remove seeds and veins.
Then stuff them all up with a fragrant couscous salad loaded with fresh aromatic herbs.
Drizzle with a high-quality fruity extra virgin olive oil and your mini peppers are ready to go in the oven.
Et-voilà! After 15 min, this gorgeous couscous stuffed peppers are ready to be served.
They're fantastic nice and hot, but even better when served at room temperature, and just amazing the day after!
They would be great for a big crowd since there's very little prep work involved.
Plus they're naturally vegan and dairy-free, perfect to please almost everyone at your next party!
More Vegan Summer Recipes:
Vegan Mango Sorbet (Ready in 5 Min!)
Couscous Stuffed Mini Peppers
- 12 mini bell peppers
- 250 g cous cous salad, chop the tomatoes into fine cubes
- Extravirgin Olive Oil
- Preheat the oven to 200°C/400°F..
- Cut the bell peppers in half top to bottom and remove the seeds and veins.
- Arrange them on a large baking tray and fill each pepper with 1 tablespoon of cous cous salad.
- Drizzle with extravirgin olive oil and bake for 15-20 or until nicely crisp and cooked through.
- Allow to cool and serve, or store in an airtight container for up to 3 days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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