Roasted Couscous Stuffed Peppers

  • 2 large bell peppers
  • 3 cups couscous
  • 1 14-oz can diced tomatoes
  • 2 cups fresh spinach, chopped
  • 8 black olives, chopped
  • 1/2 tbsp. minced garlic
  • 1/2 tbsp. oregano
  • 1 tsp. cumin
  • A few tbsp. shredded cheese of your choice (I used mozzarella because I had some to use up in the fridge)

Prepare couscous according to package directions. (Note: since I used the seasoning packet for this couscous, I only added a few extra spices. If you are using plain couscous, you may want to increase the amount of herbs and spices you add).

Heat olive oil or non-stick cooking spray in a medium skillet over medium heat. Saute spinach approximately five minutes. Remove from heat. Mix together couscous, diced tomatoes, spinach, and spices.

Preheat oven to 350 degrees. Slice tops off of peppers, and remove core and seeds. Because I wanted to save time and energy, I microwaved the peppers for five minutes prior to cooking.

Fill peppers with couscous mixture (you will have leftovers–enough for an extra pepper, if you desire), replace tops, and set in a baking dish, with about 1/2 inch of water on the bottom. Cover with tin foil and bake for 20 minutes. Remove tin foil and pepper tops, sprinkle mozzarella (or any kind of cheese you like) on top of couscous mixture, replace tops, and bake for an additional 10 minutes. Remove from oven and enjoy! (Note: If you do not microwave peppers first, the times should be changed to 30 minutes and 15-20 minutes).


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