Saucy Stuffed Cous Cous Peppers
- Two large bell peppers, color of your choice (I used one red, one yellow)
- 1 cup cooked plain cous cous
- 1/2 zucchini, chopped (about 1/2 cup?)
- 1/2 yellow squash, chopped (about 1/2 cup?)
- 1/2 cup Great Northern Beans (or any bean of your preference)
- 1 clove of garlic, minced
- Seasonings, to taste*
- 2/3 cup canned tomatoes + extra for topping**
- handful of fresh spinach
- 3 tbsp nutritional yeast
- olive oil
- Optional: crushed pita chips, for topping
*I used onion powder, sea salt, pepper, chili powder, a shake of Mrs. Dash Original and quite a bit of a special German seasoning we have called Tzatsiki. It’s not the greek yogurt dip you’re thinking of, but it really made the dish. My guess is that most of you don’t have it, so just use whatever sounds good to you.
**Any kind of canned tomato product will work for this: tomato sauce, canned tomatoes, crushed tomatoes, tomato paste–whatever. I used canned, diced tomatoes so I could get some juice + tomato bits. If you choose to use sauce, I’d recommend slicing some fresh tomatoes into the mix.
Preheat the oven to 400 degrees. Wash and cut the tops off of your peppers. Remove the white insides and all seeds, then place them standing up in a foil-lined baking dish. If they won’t stand up, feel free to cut a little sliver off of the bottoms. Put them in the oven to begin roasting.
If your cous cous is not already cooked, do so now.
Heat up a saucepan over medium-high with some olive oil, then add the zucchini and squash. Let them cook til soft, then add the beans and garlic to the pan. Add the seasonings and stir so everything is well coated, then add in the tomatoes. Once you feel like everything is sufficiently cooked and heated, remove the pan from heat. Stir in the spinach so it wilts, then stir in the nutritional yeast. (The alternative to this is adding everything at once at cooking it together, but certain things take more/less time to cook, so this is how I did it. Do whatever you like.)
Remove the peppers from the oven. Combine the veggie mixture and the cous cous, then stuff each pepper with the filling. I was able to fit about 2/3 cup into each pepper. Pour a few spoonfuls of the remaining tomato (sauce) over the top of each pepper and along the sides. Roast the stuffed peppers for about 10 minutes, then pull them out. Add the crushed pita chips to the top of each pepper, then let them cook for another 5 minutes. Let cool and dig in!