If you’re looking for a tasty and nutritious meal, look no further than these flavorful bell peppers! Not only are they packed with taste, but they can easily be made completely plant-based or you can add some ground chicken or turkey for a protein boost. Bell peppers boast a high level of Vitamin C, while kale and carrots are loaded with Vitamin A. And if that’s not enough, chickpeas and whole grain couscous offer a hefty dose of fiber to keep you feeling full and satisfied. Give this dish a try and enjoy all the health benefits and delicious flavor it has to offer.
Ingredients
- 2 bell peppers, cut in half and seeds removed
- ¼ cup couscous
- ¼ cup water or vegetable stock
- ½ cup grated carrot
- ½ -1 cup chickpeas
- ½ cup kale, chopped
- ¼ cup cilantro
- 1 tbsp oil
- **optional: 8 oz of cooked ground chicken or turkey
- 1 tbsp ground cumin
- ½ tsp smoked paprika
- ½ tsp sweet paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
Recipe Steps:
- Preheat your oven to 425°F and line or lightly oil a baking tray. Place halved bell peppers on the tray, cut side down. Drizzle with olive oil and sprinkle with salt, then roast for 15 minutes.
- While the bell peppers are roasting, prepare the couscous. Boil water or stock in a small saucepan and add the couscous. Cover the pan and remove from heat, then let it sit for 5 minutes. Once done, fluff the couscous with a fork and set it aside.
- In a medium sauté pan over medium-low heat, add oil, cooked couscous, carrots, chickpeas, kale, and ¾ of the cilantro. If desired, also add cooked chicken or turkey. Mix in spices and cook for 4-5 minutes, stirring often.
- Once the bell peppers are finished roasting, fill them with the couscous mixture and return to the oven for an additional 5 minutes. Top with the remaining cilantro before serving.
