Expired Couscous Stuffed Bell Peppers
These delicious stuffed bell peppers make use of expired couscous mix while ensuring food safety. Follow the cooking instructions carefully for a flavorful and safe meal.
Ingredients
- 4 bell peppers (any color)
- 1 cup expired couscous mix
- 1 ¼ cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 carrot, grated
- 1 can (14 oz) diced tomatoes, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers.
In a saucepan, bring the vegetable broth to a boil. Stir in the expired couscous mix, cover, and remove from heat. Let it sit for 5 minutes.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
Add the diced zucchini, grated carrot, diced tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Cook for about 5 minutes, or until the vegetables are tender.
Fluff the couscous with a fork and add it to the skillet. Mix well until all ingredients are combined.
Stuff the bell peppers with the couscous and vegetable mixture. Place them upright in a baking dish.
If desired, sprinkle grated Parmesan cheese on top of each stuffed pepper.
Cover the baking dish with foil and bake for 25-30 minutes, or until the bell peppers are tender.
Remove from the oven and let them cool for a few minutes before serving.
Enjoy the delicious stuffed bell peppers!