Cheesy Couscous Stuffed Peppers Recipe

Name: Cheesy Couscous Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Green Peppers; 1 Tablespoon Olive Oil; 1/2 cups Chopped Onion; 2 cloves Minced Garlic; 1-1/2 cup Chicken Or Vegetable Broth; 1 cup Uncooked Couscous; 1 cup Zucchini, Cubed; 2 Tablespoons Fresh Parsley; 1/4 teaspoons Black Pepper; 2 cups Shredded Cheddar Cheese

Servings: persons

6 whole Green Peppers
1 Tablespoon Olive Oil
1/2 cups Chopped Onion
2 cloves Minced Garlic
1-1/2 cup Chicken Or Vegetable Broth
1 cup Uncooked Couscous
1 cup Zucchini, Cubed
2 Tablespoons Fresh Parsley
1/4 teaspoons Black Pepper
2 cups Shredded Cheddar Cheese

1
Preheat oven to 350 degrees.
2
Cut tops off of green peppers and discard the tops. Boil the peppers in water for about 5 minutes; drain and set aside.
3
Heat oil in a pan over medium heat and then add onions and garlic. Saute 2-3 minutes or until tender.
4
Add chicken broth and bring to a boil. Stir in couscous, zucchini, parsley and pepper. Remove from heat.
5
Cover and let stand 5 minutes. Stir in cheddar cheese. Spoon mixture into green peppers and top with a little more cheese.
6
Bake in a casserole dish covered loosely with foil for 25-30 minutes.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 whole Green Peppers, 1 Tablespoon Olive Oil, 1/2 cups Chopped Onion, 2 cloves Minced Garlic, and more.

Yes, Cheesy Couscous Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Couscous Stuffed Peppers

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