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Couscous Stuffed Peppers
Recipe:
Ingredients 3 red bell peppers halved lengthwise 2 tablespoons oil I used avocado oil, separated 1/2 teaspoon dried oregano salt & pepper to taste 1 1/4 cup pearl couscous dry 1 clove garlic minced 6 ounces cherry tomatoes 1 1/2 cups broth I used vegan chicken broth 1 lemon juiced 1 tablespoon balsamic vinegar 1/4 cup vegan feta I used Follow Your Heart 1 cup spinach FOR THE TOMATOES 6 ounces cherry tomatoes halved 1 lemon zested 1/2 cup fresh herbs I used basil & oregano 2 tablespoons shallot finely minced 1 clove garlic minced 2 tablespoons oil I used avocado oil salt & pepper to taste Instructions Preheat the oven to 400 degrees. Cut the bell peppers in half and remove the ribs & seeds. Place in the baking dish, drizzle with 1 tablespoon of oil, oregano and a pinch of salt & pepper. Use your hands to coat the inside and outside. Place in the oven for 25-30 minutes or until the peppers are slightly charred. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the couscous & garlic and toast for a couple of minutes, stirring frequently. Add the whole tomatoes & broth and bring to a boil. Cover, lower the heat and simmer for 12-15 minutes, or until the couscous is cooked through and liquid is absorbed. Combine all of the tomato ingredients in a bowl and mix to combine. Set aside. Transfer the couscous to a bowl with the lemon juice, vinegar, feta, spinach & a pinch of pepper. Toss, taste and adjust the seasonings as needed. Spoon the couscous into the peppers & top with the marinated tomatoes. Serve warm or at room temperature.
