Stuffed Bell Peppers

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 large bell peppers (any color)
• •1 cup couscous
• •1 1/4 cups vegetable broth
• •1/2 cup chopped walnuts
• •1/2 cup raisins
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp ground cinnamon
• •1 tsp paprika
• •Salt and pepper to taste
• •2 tbsp olive oil
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes to absorb the liquid.

3. 3

   Meanwhile, prepare the bell peppers. Cut the tops off and remove the seeds and membranes. Place them cut side up in a baking dish.

4. 4

   In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

5. 5

   Fluff the couscous with a fork and combine it with the sautéed onion and garlic, walnuts, raisins, cumin, cinnamon, paprika, salt, and pepper. Mix until well combined.

6. 6

   Stuff each bell pepper with the couscous mixture, pressing down gently to pack it in. Top each filled pepper with a sprinkle of extra nuts if desired.

7. 7

   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until the peppers are tender.

8. 8

   Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired, then serve warm.