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Stuffed Bell Peppers
by Javaneh Hemmat
Indulge in the delicious fusion of flavors and textures with this mouthwatering recipe for Couscous-Stuffed Bell Peppers. The vibrant bell peppers serve as edible bowls, generously filled with a fragrant and hearty couscous mixture. This delightful dish brings together wholesome ingredients and a burst of Mediterranean-inspired goodness.
Category
Lunch
Servings
2
Prep Time
15 min
Cook Time
10 min
Ingredients
- 1 cup couscous
- 1 1/2 cup water
- Salt and pepper to taste
- 1 Raw Bell peppers; stemmed and seeded
- 1 Persian Cucumber, diced
- 1 Tomato; diced
- 1 Lemon; freshly squeezed
- 2 Tablespoons of Extra Virgin Olive Oil
- A handful of chopped parsley
- 2 Tablespoon of Hummus Chick Classic
- Avocado slices
Directions
- In a small saucepan, bring the water to boil. Add couscous, stir once, and remove from the heat and let it sit for 7-10 minutes. Then, with a fork, fluff the couscous and set aside.
- In a medium sized bowl, add the couscous, cucumber, tomato, lemon juice, parsley, extra virgin olive oil, season with salt and pepper, and toss till all ingredients are combined.
- Scoop the mixture in each pepper, top off with hummus and avocados!
Notes
