Stuff green bell peppers with a mixture of couscous, vegetables, and vegan beef for a simple and satisfying dinner.
Preparation Time
30 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 45 mins
Calories
313 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork.
Step 3
Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until onion starts to soften, about 5 minutes. Transfer 1/2 of the onion to a large bowl.
Step 4
Pour marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into skillet with remaining onion; cook and stir until heated through, about 1 minute. Pour marinara mixture into a 9x13-inch baking dish.
Step 5
Stir vegan beef crumbles, diced tomatoes, parsley, garlic, black pepper, and cayenne pepper into onions in the large bowl until well-mixed. Add couscous and 3/4 of the Parmigiano-Reggiano cheese and stir until filling is well-combined. Stuff each pepper half with couscous mixture and place stuffed peppers in marinara sauce in the baking dish. Sprinkle remaining Parmigiano-Reggiano cheese over peppers and cover the baking dish with aluminum foil.
Step 6
Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until peppers are tender and cheese is browned, 20 to 25 minutes more.
Ingredients
2 cups water
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup beef broth
1 onion, diced
4 cloves garlic, minced
1 tablespoon balsamic vinegar
1 pinch ground cayenne pepper
¼ teaspoon red pepper flakes
¼ cup chopped fresh flat-leaf parsley
2 cups marinara sauce
1 (10 ounce) can diced tomatoes
1 cup finely grated Parmigiano-Reggiano cheese, divided