Stuffed bell peppers with couscous and beans
Easy vegan lunch or dinner recipe. Full of protein and quick to make. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
2 15min
Cook Time
20min
Servings Prep Time
2 15min
Cook Time
20min
Ingredients
  • 2 medium size bell peppers
  • 2 medium size onions
  • 1 tomato
  • 200g of couscous
  • 250g of cooked or canned kidney beans
  • 200ml of tomato sauce
  • 2tablespoons of extra virgin olive oil(or any other oil that you prefer)
  • spices of your choice(I used curry, garlic salt and lemon pepper, but you can mix together the ones that you prefer)
Instructions
  1. cut onions and tomato in small pieces and cook in a frying pan with oil until onions become golden;
  2. by following the instructions on your couscous package take the necessary amount of hot water and mix it with the chosen spices. Then put the couscous in a bowl, add the water-spice mixture and cover the bowl. The couscous will absorb all the spicy water and be ready in about 5 – 8 minutes;
  3. while couscous is getting ready, cut the bell peppers in half and clean them from seeds;
  4. when the couscous is ready and the onions and tomatoes are cooked, mix couscous, onions, tomatoes, beans and tomato sauce together. Do not worry if the couscous seems too dry for you – it will absorb also the tomato sauce and liquids from the cooked onions and tomatoes;
  5. stuff abundantly bell pepper halves with the couscous mixture and place them on a baking tray that is lined with parchment paper;
  6. cook the stuffed bell peppers at 200°C/390°F in a preheated ventilated oven for 20 minutes or until the bell peppers are soft.