Couscous Stuffed Peppers

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.
couscous
olive oil
lemon juice
frozen peas (thawed)
scallions
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.