For a simple yet impressive dinner, try these vegetarian (and vegan!) stuffed peppers. They’re filled with a flavorful Israeli couscous salad, featuring fresh tomatoes, onions, garlic, lemon zest, basil, and a variety of herbs and spices. Each pepper serves as its own perfect bowl, making for an individual portion. While stuffed bell peppers are often thought of as a retro dish—traditionally filled with beef and topped with cheese—this vegetarian version is lighter, brighter, and more delicious than the old-fashioned meat-filled kind. Once you prepare the couscous, the peppers need about an hour to cook, so the rest of the process is low-effort and hands-off until it’s time to serve.
INGREDIENTS
- 1 ½ cups dried Israeli couscous
- 4 large bell peppers
- 2 cloves garlic
- 1 medium-large tomato
- ½ small onion
- ½ lemon (zest and juice)
- ¼ cup fresh chopped basil
- ¼ cup fresh chopped parsley
- ½ tsp dried thyme
- ½ tsp ground cumin
- ¼ tsp dried oregano
- ½ tsp salt
- Oil, for greasing
INSTRUCTIONS
- Bring 2 cups of water to a boil, then add the Israeli couscous. Reduce the heat to a simmer and cook for about 8 minutes, or until the couscous is tender and the water has been absorbed.
- While the couscous cooks, preheat your oven to 350°F (175°C) and grease a glass baking dish. Slice the tops off the bell peppers and remove the seeds. If needed, trim a small amount from the bottoms so the peppers can stand up on their own. Set them aside.
- Mince the garlic, then chop the tomato and onion into small pieces.
- Once the couscous is cooked, stir in the onion, garlic, tomato, lemon zest and juice, basil, parsley, thyme, cumin, oregano, and salt. Taste the mixture and adjust the seasoning as needed.
- Spoon the couscous mixture into the bell peppers, packing them tightly. Place the stuffed peppers upright in the prepared baking dish.
- Bake in the preheated oven for 1 hour, until the peppers are tender and the filling is heated through.
