These easy vegetarian healthy stuffed bell peppers are going to be your new go-to for easy, 30-minute weeknight dinners.
Stuffed peppers are such a great back-pocket recipe that can get a pretty bad rap for being “unhealthy in disguise” filled with high-fat foods, and often the memory of bad 90’s dinners. But this version is light and fresh with all the flavors of the Med. Bright lemon, peppery oregano, and sweet sundried tomatoes.
Mediterranean Stuffed Bell Peppers
Like this recipe? Pin it to your Dinner or Vegetarian pinboard!
Follow Salted Mint on Pinterest
Even though stuffed peppers really are straight forward, sometimes there’s a couple of questions that need answers, right?! Questions like…
Do stuffed peppers freeze well?
- They absolutely do! Stuffed peppers are a great freezer meal. Just be sure that all your fillings are cooked thoroughly before freezing. Wrap them tightly in foil and freeze either in a tray or individually. Just be sure to heat them from frozen, otherwise, they’ll go soggy.
Should you blanch peppers before stuffing and baking?
- You can, but it’s a completely unnecessary step. Blanching vegetables are usually reserved for bright green vegetables that aren’t going to be going through any roasting process. Once these peppers are stuffed with the couscous (yes, you can use rice, too) all you need to do is simply put them into the oven with the cheese and let it all melt and come together.
As I started to track these questions, I realized that this recipe is so straight forward you probably won’t have any other questions. That’s a simple dinner we can get behind, right?!
More stuffed pepper recipes on Salted Mint
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Healthy Stuffed Bell Peppers
- 100 grams Giant cous cous
- zest of 1 lemon
- 6 sundried tomatoes halves
- 4 marinated artichokes
- pitted black olives chopped
- handful of oregano
- handful of basil
- 2 colored peppers
- 8 baby bocconcini mozzarella balls
- salt & pepper
- balsamic glaze
- Preheat oven to 180c or 350f.
- Make couscous according to package directions.
- Cut the peppers in half from top to bottom and remove the seeds.
- Drizzle the peppers with olive oil and salt and pepper. Place on a baking tray in the oven for 5 minutes
- to soften.
- Chop the tomatoes, olives, artichokes, and herbs. Zest the lemon and toss everything through the
- Stuff the veggie couscous into the peppers and roast in the oven for about 15 minutes.
- Turn on the grill and top the peppers with the cheese and brown under the grill.
- Drizzle with the balsamic glaze and top with more chopped herbs.
- To make balsamic glaze you can reduce down 250ml or 1 cup of balsamic vinegar until it is a thick
- syrup consistency or you can look in the deli section of most supermarkets.