Couscous Stuffed Bell Peppers For The Barbecue (Vegetarian) Recipe

Name: Couscous Stuffed Bell Peppers For The Barbecue (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red bell peppers; 1 cup uncooked couscous; 8 -10 inches celery, finely chopped; 2 garlic cloves, finely chopped; 1 small onion, finely chopped; 1/2 cup cheddar cheese, grated; 1 teaspoon ground coriander; 1 teaspoon ground rosemary; 1 teaspoon ground turmeric; 1 teaspoon ground paprika; 2 teaspoons vegetable stock powder; 1 teaspoon cinnamon; 1 cup mushroom, finely chopped; 1 jalapeno pepper, finely chopped; 1 tablespoon parsley, finely chopped; salt and pepper, to taste

Servings: persons

4 large red bell peppers
1 cup uncooked couscous
8 -10 inches celery, finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup cheddar cheese, grated
1 teaspoon ground coriander
1 teaspoon ground rosemary
1 teaspoon ground turmeric
1 teaspoon ground paprika
2 teaspoons vegetable stock powder
1 teaspoon cinnamon
1 cup mushroom, finely chopped
1 jalapeno pepper, finely chopped
1 tablespoon parsley, finely chopped
salt and pepper, to taste

1
Cut the peppers in half, and remove the seeds, and white membrane. Be careful not to remove the stalk from the top half of the peppers.
2
Put the cous cous in a large bowl, and sprinkle the coriander, rosemary, turmeric, paprika, cinammon, and stock powder over it.
3
Pour in enough boiling water to cover the cous cous, give it a quick stir with a fork, and cover the bowl with a plate.
4
Fry the onion and celery in butter, with the garlic, until the onion is translucent.
5
Remove the cover from the bowl of cous cous, and stir it with a fork, being careful not to mash it.
6
Add the onion, celery, mushrooms, jalapeno, parsley, and cheese, and stir it through the cous cous.
7
Add salt and pepper, to taste.
8
Stuff the pepper halves with the cous cous mixture, then wrap them in aluminium foil.
9
Cook them on a hot barbecue for 15 - 20 minutes, turning 3 or 4 times, until the pepper starts to become soft.
10
They are now ready to serve. Note that if you are using small peppers, instead of cutting them in half, you can cut the tops off instead, then serve them with the tops covering them like a lid.

235

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 16 ingredients. The key ingredients include: 4 large red bell peppers, 1 cup uncooked couscous, 8 -10 inches celery, finely chopped, 2 garlic cloves, finely chopped, and more.

Yes, Couscous Stuffed Bell Peppers For The Barbecue (Vegetarian) falls under the General 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.

Couscous Stuffed Bell Peppers For The Barbecue (Vegetarian)

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