These Vegan Moroccan Stuffed Peppers with Couscous are easy, healthy, colourful and require no preparation besides slicing and dicing 🔪😉

Ingredients and alternatives

Peppers - any colour 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
And oil is optional!

Don't you love it when recipes need only 10 ingredients or less 🤩

Enjoy!! Please let me know your thoughts of my Vegan Moroccan Stuffed Peppers with Couscous by leaving a rating and comment below! Follow along on Instagram and Tag @Veganise.Life on Instagram and hashtag it #Veganiselife

Xx
Sabine

📖 Recipe

Vegan Moroccan Stuffed Peppers with Couscous

Sabine Blankevoort

These Vegan Moroccan Stuffed Peppers with Couscous are the perfect dinner recipe for a warm summer's day. Enjoy any leftovers cold!

5 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course, Side Dish

Cuisine Mediterranean

Servings 4 Peppers

Calories 690 kcal

Ingredients

4 Peppers An colour!
1 Cup Couscous Or Quinoa
1 Cup Chopped Vegetables Mushrooms, Zucchini, Peas, Tomato, Etc
1 Cup Soya Mince
2 Tbsp Soya Sauce
1 tablespoon Harissa Paste
1 Tbsp Vegetable Stock
4 tablespoon Water
Salt and Pepper to taste
Olive oil To coat peppers for roasting
10 Dried Apricots
2 tablespoon Almond Flakes

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.
Sprinkle the sliced apricots and almond flakes on top and serve immediately! 😀