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When it comes to preparing a meal that is not only nutritious but also visually stunning, Colorful Roasted Veggie Couscous Stuffed Peppers stand out as a delightful option. This dish showcases a rainbow of vibrant colors, making it an exciting centerpiece for any table. The combination of roasted vegetables and fluffy couscous packed into sweet bell peppers creates a wholesome meal that appeals to a variety of dietary preferences, including vegetarian and gluten-free diets.

Roasted Veggie Couscous Stuffed Peppers

Discover a delicious and nutritious dish with Colorful Roasted Veggie Couscous Stuffed Peppers! Bursting with vibrant colors and flavors, this recipe features sweet bell peppers filled with fluffy couscous and roasted vegetables, making it perfect for vegetarians and gluten-free diets. Easily customizable with seasonal ingredients, this meal is ideal for family dinners or entertaining. Learn how to prepare these stunning stuffed peppers, from selecting the freshest produce to roasting and baking, to create a beautiful centerpiece on your table!
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Ingredients
  

4 large bell peppers (any color)

1 cup uncooked couscous

2 cups vegetable broth (or water)

1 medium zucchini, diced

1 medium red onion, diced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

¼ cup fresh parsley, chopped (for garnish)

½ cup feta cheese, crumbled (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it’s ready for roasting.

    Prepare the Peppers: Carefully slice the tops off the large bell peppers and remove the seeds and membranes inside. Lightly drizzle the outside of each pepper with olive oil and season with salt and black pepper. Stand them upright in a baking dish, setting the stage for their delicious filling.

      Roast the Veggies: In a spacious mixing bowl, combine the diced zucchini, red onion, halved cherry tomatoes, and corn kernels. Drizzle with olive oil and sprinkle in the garlic powder, smoked paprika, oregano, salt, and black pepper. Toss everything together to ensure an even coating. Spread the vegetable mixture out on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.

        Cook the Couscous: While the vegetables are in the oven, bring the vegetable broth to a vigorous boil in a medium saucepan. Stir in the couscous, cover the saucepan, and immediately remove it from the heat. Let it sit for 5 minutes to allow the couscous to absorb the liquid. Fluff the couscous with a fork once it’s ready.

          Combine Filling: In a large mixing bowl, combine the roasted vegetables with the fluffy couscous. Gently stir until all ingredients are well combined, and taste the mixture to adjust seasoning as needed.

            Stuff the Peppers: Generously stuff each hollowed bell pepper with the flavorful couscous and vegetable mixture, packing it in lightly to ensure they’re well filled. If you choose to use feta cheese, sprinkle it generously on top of each stuffed pepper for an added creamy flavor.

              Bake the Stuffed Peppers: Cover the baking dish tightly with aluminum foil and place it back in the oven to bake for 20 minutes. After this initial baking time, carefully remove the foil and bake for another 10 minutes to allow the tops to turn golden and slightly crisp.

                Garnish and Serve: Once fully cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish each pepper with a sprinkle of fresh chopped parsley for a vibrant finish. Serve warm and enjoy the burst of colors and flavors!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings