Stuffed peppers are a classic vegetarian entree, maybe a bit less popular these days, but a common dish nonetheless. It’s definitely a dish I’ve been served on more then one occasion, typically filled with 90% rice, 10% cheese. The problem with this is 1) they are so not filling, one pepper and I’m still hungry, 2) they’re boring like that, and 3) of course it’s not vegan friendly–I’m not sure what I would have been served if I had been vegan at the time, a pepper filled with rice only? This recipe for chickpea and couscous stuffed red bell peppers are everything I wished those sad peppers were. They are filling and healthy and packed with flavor. Perfect for the vegans in your life or for your meatless Monday dinner.
Roasted red peppers are filled with toasted Israeli couscous–a chewy, delicious, pearl shaped pasta. Sautéd collard greens are added to the mix for your dose of green veggies and chickpeas for one of my favorite protein sources. Sun dried tomatoes add a burst of umami, salty flavor and bring a Mediterranean vibe to the dish. Spiced simply with thyme and oregano, and a squeeze of lemon juice to brighten the flavor, the filling is delicious enough to eat as a meal on its own. But when it’s spooned into roasted peppers and covered in a creamy sauce it turns into something really special, and fancy enough to impress your dinner guests.
Now let’s talk about that creamy sauce. Made with silken tofu, this is safe for anyone with a nut allergy who wishes vegans didn’t put cashews in everything. Mild chickpea miso provides just enough salty umami depth of flavor to balance out the garlicky bite. Toss in a little thyme and oregano for spicing, and a good squeeze of lemon juice into the mix and you have yourself a sauce for many occasions. When poured over the couscous stuffed peppers, they add an extra layer of flavor and bake to a pretty golden color for serving. We loved these peppers, and with summer around the corner and red bell peppers at their finest, it’s definitely the time of year (at least in the Northern Hemisphere!) to make these. Let me know in the comments if you make this dish, rate it, or tag me on Instagram!
Notes:
The filling and sauce can be prepared a day in advance to make for easy pre-dinner prep. You could substitute spinach or kale for the collard greens if desired The cream sauce is really versatile, and if you have any extra, try it anywhere you would typically dollop sour cream or yogurt. We enjoyed it with some sweet potato and seitan chorizo tacos. *It is thinner than sour cream/yogurt, and you can always blend it with less water if you want it thicker.
