Couscous-Stuffed Peppers For Two

This is a relatively quick vegetarian stuffed pepper recipe I made using ingredients I had on hand. Instead of cabbage, you could easily sub other veggies you have available, though I really liked the crunchy texture it added to the meal.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 679 Calories

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 ½ teaspoons dried parsley
• 1 cup shredded mozzarella cheese, divided
• sea salt and ground black pepper to taste
• ½ cup chopped yellow onion
• 2 roma tomatoes, diced
• 2 cups spaghetti sauce, divided
• 1 cup drained and rinsed kidney beans
• 1 cup cooked couscous
• ½ cup finely chopped cabbage
• 2 bell peppers, tops and seeds removed

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Heat oil in a large skillet over medium heat. Add onion, garlic, parsley, salt, and pepper; cook and stir until onion is tender, about 5 minutes. Add 1 cup spaghetti sauce, kidney beans, couscous, Roma tomatoes, and cabbage; simmer until heated through, 5 to 10 minutes.

Step 3

Stir 1/2 cup mozzarella cheese into the skillet. Spoon mixture into the bell peppers.

Step 4

Spread 1/2 cup spaghetti sauce in the bottom of a small casserole dish. Place stuffed peppers into the dish; cover with remaining 1/2 cup spaghetti sauce.

Step 5

Bake in the preheated oven until peppers are tender, about 20 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over peppers. Bake until cheese is melted, about 5 minutes.