Chickpea and Couscous Stuffed Bell Peppers

Chickpea and Couscous Stuffed Bell Peppers offer a flavorful combination of earthy chickpeas and couscous, complemented by the natural sweetness of bell peppers. This vegetarian recipe is simple to prepare, making it a suitable option for both weeknight dinners and weekend gatherings. With a wealth of protein, fiber, and essential vitamins, it’s a balanced meal choice for those seeking nutritious options. The vibrant presentation of the stuffed bell peppers adds a lively, appealing touch to any dining table, making it as attractive visually as it is satisfying to eat.

Ingredients

• 4 large bell peppers
• 1 15 oz can chickpeas, drained and rinsed
• 1 cup couscous
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground paprika
• 1/4 cup fresh parsley, chopped
• 2 Tbsp lemon juice
• 2 Tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine chickpeas, couscous, onion, garlic, cumin, coriander, paprika, parsley, lemon juice, and olive oil. Mix well.
4. Stuff the bell peppers with the chickpea and couscous mixture until they are fully filled.
5. Place the stuffed bell peppers upright in a baking dish and cover with foil.
6. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly roasted.

Keywords: Stuffed, Colorful, Nutritious, Main Dish, Mediterranean

Spice Rack: Cumin, Coriander, Paprika

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