Vibrant cous cous stuffed peppers packed with fresh, summer flavours – Guaranteed to be the star at your next party, plus they’re naturally vegan and dairy-free!
These cous cous 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 cous cous salad at home, especially in during summer time. Delicious and loaded with fresh flavors on its own, I also use it to stuff all kind of veggies including these tasty stuffed mini peppers and these SO cute round zucchini. For mini veggies, I cut the tomatoes into very small cubes, and I leave them halved to stuff large eggplants, peppers and zucchini. 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, cous cous salad and extra virgin olive oil.
All you have to do is cut in half a bunch of baby peppers, having care to remove seeds and veins.
Then stuff them all up with a fragrant cous cous 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, these gorgeous cous cous stuffed mini 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!
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- 12 mini sweet bell peppers
- 1 cup cous cous salad (chop the tomatoes into fine cubes)
- Extravirgin Olive Oil
- Preheat the oven to 400 degrees 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 tbsp 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. Enjoy!