These stuffed peppers with pearl couscous and homemade honey mustard sauce are delicious as a healthy lunch or healthy dinner. You make them in less than half an hour and you can also easily take them to work, for example, and eat them hot or cold there. The can fill peppers own with anything you like, so you could also substitute the pearl couscous for pasta or rice.
Stuffed bell bell pepper with pearl couscous
20 minutes
Vegetarian stuffed bell bell pepper
Vegetarian stuffed pointed peppers are delicious because of their combination of sweet, juicy bell pepper and flavorful filling. The pointed peppers naturally have a softer and sweeter flavor than regular peppers, which makes them perfect for stuffing. They are often stuffed with a mix of ingredients such as quinoa, couscous, lentils, or rice, combined with spices, cheese, nuts or vegetables. This makes for a rich flavor experience and a nutritious dish. The soft texture of the bell pepper contrasts nicely with the hearty filling, and the flavors meld together during baking, creating a delicious, savory yet healthy meal.
More recipes with pearl couscous
Are you looking for more inspiration with pearl couscous? How about this salad with pearl couscous, pumpkin and orange? This is my favorite salad of the moment and it also comes with a nice honey mustard sauce. This falafel bowl with pearl couscous and harissa is also a tasty vegetarian recipe with pearl couscous. Plenty of choice!
What you need:
3
For the stuffed bell bell pepper
125 gr pearl couscous
3 peppers
1 white onion
1 small zucchini
200 gr pre-cooked lentils
1 tbsp harissa
1 tsp garlic powder
small handful of grated cheese of your choice
fresh parsley
salt and pepper
olive oil
For the sauce
2 tbsp. honey
2 tbsp. fine mustard
4 tbsp water
juice of 1/2 lemon
salt and pepper
What to do:
1
Preheat the oven to 200 degrees and line a baking sheet with baking paper.
2
Cut the peppers in half and remove the seeds. Place inside up on the baking sheet and drizzle with olive oil, salt and pepper. Slide into the oven for 10 minutes.
3
Bring a pan of water to a boil and cook the pearl couscous according to package directions.
4
Chop the onion and dice the zucchini.
5
Heat some olive oil in a pan and fry the onion in it. Then add the zucchini and fry for a while.
6
Add the lentils and cooked pearl couscous along with the harissa, garlic powder and a pinch of salt and pepper. Mix well and then turn off the heat.
7
Spoon the pearl couscous mixture into the peppers and top with the grated cheese. Slide back into the oven for a moment to let the cheese melt.
8
Meanwhile, mix all the ingredients for the honey mustard dressing and add additional seasonings to taste.
9
Serve the stuffed peppers with the honey mustard sauce and some fresh parsley.
10
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
