Last month (or earlier this month, I’m not sure – February has been a blur) I was sent a copy of The Spicy Plant Based Cookbook and I tried out a recipe a few nights ago. I made the couscous stuffed peppers and they turned out great!
The original recipe says to use green bell peppers but I just bought a pack of multicolored peppers. I cut down on the recipe and I made my couscous according to package instructions.
For the recipe you’ll need:
- vegetable broth (I used water because I cooked my couscous according to package instructions.
- olive oil
- lemon juice
- frozen peas (thawed)
- ground cumin
- chili powder
- bell peppers
The recipe is really easy. Clean and core the bell peppers to prepare to stuff them. Cook your couscous then add in lemon juice, peas, scallions, cumin, and chili powder. Stuff the bell peppers and put the tops back on. Bake at 350 for about 15 minutes.
Easy and delicious recipe! I can’t wait to try out some more recipes from the cookbook!
*I was sent this cookbook complimentary, but all opinions are my own. This post contains affiliate links.*