Roasted Red Peppers Stuffed With Cous Cous – a delicious recipe with Red Bell Peppers, cous cous, Cilantro, Olive Oil, Purple, jack. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pre-heat oven to 350 degrees. Prepare all fresh ingredients by finely dicing the onion, jalapeno and habanero. Rough chopping the cilantro. Decapitating the bell peppers, and deseeding them. I like to save the tops to bake and use as a plate garnish. If you do not need a garnish you can chop the lids and add the extra pepper to your cous cous mixture.
2
Cook the cous cous according to the specified directions and transfer to a mixing bowl.
3
Drizzle with lime infused olive oil; or with extra virgin olive oil and a few squeezes of fresh lime.
4
Add prepared jalapeno, habanero, onion, and cilantro. Toss gently and season with cumin or paprika if you would like.
5
If you would like to add the cheese, remove the peppers at around 45 minutes, take the tops off, add cheese and bake for another 15 minutes until the cheese has melted.
6
Extra cous cous, if any can be used as a cold salad for lunch the next day!
252
kcal
Calories
21
g
Fat
8
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 Red Bell Peppers (any color will work), 2 cups cous cous, 1 Jalapeno, 1 bunch Cilantro, and more.
Yes, Roasted Red Peppers Stuffed With Cous Cous 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.
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