CousCous Pizza Stuffed Peppers

It's bell pepper season, this easy recipe won't take too long to make and will help use some peppers from your garden. You can do this with any color bell pepper and can easily adapt the recipe. The flavors of pizza are all throughout the filling, but the recipe is still pretty light and won't leave you feeling guilty like some pizzas will.

Recipe from Blue Ridge Babe.

-1/2 cup uncooked couscous
-4 large green peppers, hollowed out
-16 oz mushrooms, diced
-1 cup diced onion
-1 head of garlic (around 10-12 large cloves), minced or finely diced
-2 tablespoons olive oil
-1 teaspoon sea salt
-1/2 teaspoon pepper
-15 oz can of pizza sauce
-1 cup shredded mozzarella cheese, plus more for topping
-2 tablespoons shredded Parmesan cheese

Cook the couscous according to package directions. Then combine mushrooms, onion, garlic, 2 tablespoons olive oil, 1 teaspoon sea salt, and ½ teaspoon of pepper in a large skillet. Cook on medium high heat for 10 minutes, or until mushrooms cook off their liquid

Add cooked couscous, pizza sauce, 2 tablespoons of shredded Parmesan, and 1 cup of mozzarella to the mushroom mixture, stir well.
Stuff each pepper full of the couscous mixture. Top with some additional mozzarella cheese. Place peppers up right in a pan and bake at 375 for 20-25 minutes

Stuffed peppers are a classic and it's something that a lot of people have tried before. I liked this version, I thought it was nice and light, but still filling. It was enough for me to eat for lunch and feel full until dinner without feeling stuffed. The mushrooms were a nice touch and helped elevate this from a simple stuffed pepper.


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