Vegetarian Tagine-Stuffed Bell Peppers with Couscous

Bell peppers filled with a flavorful and aromatic vegetarian tagine featuring couscous, chickpeas, and plenty of vegetables. A hearty and delicious vegetarian meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.01/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Vegetarian

Mood:

Comfort Food

Ingredients

Servings

4largeBell Peppers(Choose different colors for visual appeal)

£3.20

1cupCouscous(Instant couscous works well)

£0.35

1.5cupsVegetable Broth(Low sodium preferred)

£0.40

2tablespoonsOlive Oil(Extra virgin olive oil)

£0.25

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.10

1mediumCarrots(Diced)

£0.15

1mediumZucchini(Diced)

£0.60

1can (15 oz)Chickpeas(Drained and rinsed)

£0.65

1can (14.5 oz)Diced Tomatoes(Undrained)

£0.55

0.3cupRaisins(Optional, for sweetness)

£0.20

0.3cupAlmonds(Slivered or chopped, toasted)

£0.75

1teaspoonGround Cumin

£0.10

0.5teaspoonGround Coriander

£0.05

0.3teaspoonTurmeric

£0.05

0.3teaspoonCinnamon

£0.05

to tasteSalt

to tasteBlack Pepper

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£8.05

£2.01 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Prepare the bell peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
3.
Prepare the couscous: In a medium bowl, combine the couscous and vegetable broth. Cover and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
4.
Make the tagine filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, carrots, and zucchini and cook for another 5 minutes, stirring occasionally.
5.
Add spices: Stir in cumin, coriander, turmeric, and cinnamon. Cook for 1 minute more, until fragrant.
6.
Combine ingredients: Add chickpeas, diced tomatoes (with their juice), and raisins (if using) to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
7.
Stir in couscous: Stir the prepared couscous into the tagine mixture. Season with salt and pepper to taste.
8.
Stuff the peppers: Spoon the couscous mixture into the bell pepper halves, packing them tightly.
9.
Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender.
10.
Garnish and serve: Garnish with toasted almonds and fresh parsley before serving warm.

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

78g

30% of RDA

Fat

20g

29% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

14 g

47% of RDA

Sugar

24 g

27% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier tagine, add a pinch of red pepper flakes or a dash of harissa paste to the filling.

Other vegetables like eggplant, butternut squash, or sweet potatoes can be added to the tagine filling.

Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Toast the almonds in a dry pan over medium heat until fragrant and lightly browned for enhanced flavor.

Cooking Equipment

Oven

Stovetop

Large Skillet or Dutch Oven

Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier tagine, add a pinch of red pepper flakes or a dash of harissa paste to the filling.

Other vegetables like eggplant, butternut squash, or sweet potatoes can be added to the tagine filling.

Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Toast the almonds in a dry pan over medium heat until fragrant and lightly browned for enhanced flavor.

Vegetarian Tagine-Stuffed Bell Peppers with Couscous

Ingredients

Instructions