UD Recipe Story: Couscous-Stuffed Peppers

Couscous-stuffed Peppers
Couscous-stuffed Peppers


I just finished having dinner about an hour ago, and I couldn’t feel more satisfied and content! I made these stuffed peppers for lunch yesterday. But because I made four pieces – and had two for lunch yesterday, I still had two more in my fridge. So, it felt great coming home at around 9 in the evening after a blogging-related meetup and not having to worry about what to eat – or to resort to a sandwich or a takeaway…I heated these babies in the oven for a few minutes and they tasted even better than when I first made them!

This is why I recommend this extremely simple recipe for a tasty and healthy dinner. I got this recipe from Good magazine, but I made some minor changes to suit my preferences.

Let’s start with the ingredients that were listed in the magazine:





And the instructions:



Here are my ingredients for the recipe (I skipped the feta cheese and toasted pine nuts):



Now if you’re like me – you don’t have all the time in the world to cook your own food and you hate having to wash so many post and pans after cooking – then you can buy ready-made couscous from the store’s ready food counter ๐Ÿ˜€

Of course, for those ofย  you who prefer to make their own couscous, then by all means, go ahead. I admire you for your culinary skills and passion and I hope to reach your level one of those days ๐Ÿ™‚

As you can see in the above photo, I added capers – which I’m a huge fan of…Here’s a close-up of the ready-made couscous:




Here are my chopped veggies…I added some spring onions, parsley, and green chilies for my personal taste:




I added some sea salt, freshly ground black pepper, and drizzled some olive oil to my halved red peppers before putting them in the oven:



For the filling, I mixed all the ingredients in two small bowls (because I didn’t have clean large bowls) – I told you I hated washing dishes :p



Next, simply stuff the roasted peppers (which I cooked in the oven for around 25 minutes) with the couscous and vegetables mixture. I added the capers, chopped olives, some salt and pepper and some lemon juice too.



Finally, put the stuffed peppers back in the heated oven to bake for another 10 to 15 minutes. And voila! you’ve got your juicy, tasty and nutritious meal, which you can have for lunch teamed with a salad, or on its own for a light dinner ๐Ÿ™‚



Stay tuned to the blog for more healthy, quick and scrumptious recipe posts….You might want to follow my fan page too!


The Rebellious Saudi Diva