December 5, 2024

Vegan Moroccan Stuffed Peppers with Couscous

These Vegan Moroccan Stuffed Peppers with Couscous are easy, healthy, colorful and require no preparation besides slicing and dicing ??

Ingredients and alternatives

Cut the tops off of the peppers, deseed them, brush a little oil on them and place them in a baking dish.
Marinate the soya mince in soya sauce while you chop up the vegetables.
Dice your veggies into thin slivers – I’m talking 2mm wide kind of small.
Prepare the Couscous according to packet instructions.
Mix the couscous, stock, harissa paste, water, vegetables and soya mince together.
Gently spoon the mixture into the peppers.
Cover with a lid or tin foil.
Bake for 60 minutes at 180°C.
Sprinkle the sliced apricots and almond flakes on top and serve immediately!

Don’t you love it when recipes need only 10 ingredients or less.

Enjoy!! Please let me know your thoughts of these Moroccan Stuffed Peppers with Couscous.

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These Vegan Moroccan Stuffed Peppers with Couscous are easy, healthy, colorful and require no preparation besides slicing and dicing.

Peppers – any color will do!
Couscous or Quinoa
Vegetables – mushrooms, zucchini, red onion, corn, peas, tomatoes, any other veggies that you love!
Stock powder
Harissa paste
Soya Mince marinated in Soya Sauce
Oil is optional!

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Cut the tops off of the peppers, deseed them, brush a little oil on them and place them in a baking dish.
Marinate the soya mince in soya sauce while you chop up the vegetables.
Dice your veggies into thin slivers – I’m talking 2mm wide kind of small.
Prepare the Couscous according to packet instructions.
Mix the couscous, stock, harissa paste, water, vegetables and soya mince together.
Gently spoon the mixture into the peppers.
Cover with a lid or tin foil.
Bake for 60 minutes at 180°C.

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