Vegan Couscous Stuffed Bell Peppers
A simple couscous salad, featuring green onions and fresh parsley, is prepared and then stuffed into whole bell peppers for roasting.
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Instructions
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Preheat the oven to 350 F.
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Boil 1 cup of water, stir in couscous, cover, remove from heat, and let sit for 10 minutes until fluffy; cool completely.
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While couscous cools, remove stems, tops, cores, and seeds from the whole bell peppers.
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In a large bowl, combine the cooled couscous with diced bell peppers and sliced green onions.
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In a small bowl, whisk together lemon juice, olive oil, and chopped parsley; pour over the couscous mixture and toss.
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Spoon the couscous mixture into each prepared whole green bell pepper, then sprinkle with salt and pepper.
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Roast the stuffed bell peppers for approximately 35 minutes, or until just tender.