Description
These Vegan Moroccan Stuffed Peppers with Couscous are easy, healthy, colorful and require no preparation besides slicing and dicing.
Ingredients
- 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!
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Cuisine: Mediterranean