Kale Pesto Couscous Stuffed Peppers
There’s something magical about the vibrant colors and flavors of stuffed peppers, and when you introduce a luscious kale pesto couscous filling, it transforms into a dish that’s not only visually stunning but incredibly delicious. These Kale Pesto Couscous Stuffed Peppers are a delightful way to incorporate more greens into your meals while enjoying a wholesome and satisfying dish. The earthy notes from the kale and basil, combined with the creamy parmesan and the hearty couscous, create a flavor explosion that will leave your taste buds dancing. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for your next gathering, these stuffed peppers are sure to impress.
Why Cooks Rave About It
The secret behind the rave reviews for Kale Pesto Couscous Stuffed Peppers lies in their versatility and the balance of flavors. The kale pesto brings a fresh, herby brightness while the couscous adds a delightful texture. Plus, stuffed peppers are a perfect canvas for creativity. You can easily adapt the filling according to your preferences or what you have on hand. Whether you’re a seasoned chef or a kitchen novice, this dish is approachable and satisfying, making it a staple in many home kitchens.
Shopping List
- 1 bunch kale, large veins removed
- 1 cup packed basil leaves
- 6 tablespoons olive oil
- 2 garlic cloves, chopped
- 1/2 cup parmesan cheese, divided, plus more for topping
- Salt and pepper, to taste
- 1 cup whole wheat couscous, prepared according to packaged directions
- 4 large red bell peppers, tops cut off and core removed
- 1 tomato, cored and diced
- 1/4 cup kalamata olives, pitted and chopped
Essential Tools for Success
- Food Processor: Ideal for making the kale pesto quickly and efficiently.
- Pot: For cooking the whole wheat couscous according to package instructions.
- Baking Dish: To hold the stuffed peppers while they bake.
- Knife and Cutting Board: For chopping your vegetables and preparing the filling.
Kale Pesto Couscous Stuffed Peppers Made Stepwise
Step 1: Prepare the Kale Pesto
Start by rinsing the kale thoroughly to remove any dirt. Remove the large veins from the leaves and roughly chop the kale. In a food processor, combine the kale, basil leaves, chopped garlic, and 4 tablespoons of olive oil. Pulse until the mixture is finely chopped. Then, add in 1/4 cup of parmesan cheese, and season with salt and pepper to taste. Continue to blend until you achieve a smooth pesto consistency.
Step 2: Cook the Couscous
In a pot, prepare the whole wheat couscous according to the packaged directions. Once cooked, fluff it with a fork and set aside to cool slightly.
Step 3: Mix the Filling
In a large bowl, combine the prepared couscous, kale pesto, diced tomato, and chopped kalamata olives. Mix everything well and adjust seasoning with additional salt and pepper if needed.
Step 4: Prepare the Peppers
Preheat your oven to 375°F (190°C). While the oven is heating, prepare the red bell peppers by cutting off their tops and removing the core and seeds. Place the peppers in a baking dish, cut side up.
Step 5: Stuff the Peppers
Generously fill each red bell pepper with the kale pesto couscous mixture, pressing down gently to pack it in. Once filled, sprinkle the remaining parmesan cheese on top of each pepper.
Step 6: Bake
Drizzle the remaining 2 tablespoons of olive oil over the stuffed peppers and cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are golden brown.
Step 7: Serve
Once done, remove from the oven and let them cool for a few minutes before serving. These Kale Pesto Couscous Stuffed Peppers are best enjoyed warm, and they’re perfect for a healthy lunch or dinner option!
International Equivalents
- Kale: Cavolo nero (Italy), Borecole (UK)
- Couscous: Semoule (France), Mhadjeb (Algeria)
- Parmesan: Grana Padano (Italy), Pecorino Romano (Italy)
- Kalamata Olives: Greek olives, Taggiasca olives (Italy)
Troubles You Can Avoid
- Overcooking the peppers can lead to a mushy texture. Keep an eye on them in the oven.
- Be sure to remove the large veins from the kale; they can be tough and bitter.
- Adjust the seasoning gradually to avoid overly salty or bland filling.
- Let the stuffed peppers rest for a few minutes after baking to make them easier to serve.
Storing, Freezing & Reheating
You can store any leftover Kale Pesto Couscous Stuffed Peppers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the stuffed peppers individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight, then reheat in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes.
Questions People Ask
Can I make the kale pesto ahead of time?
Absolutely! You can prepare the kale pesto up to 3 days in advance. Store it in an airtight container in the refrigerator, and just give it a good stir before using it in your stuffed peppers.
What can I substitute for couscous?
If you don’t have couscous on hand, quinoa, farro, or bulgur wheat are great alternatives that will work well in this recipe.
Can I add meat to the filling?
Yes! If you want to add protein, cooked ground turkey or chicken can be mixed into the filling. Just be sure to adjust the seasoning accordingly!
What if I don’t have kalamata olives?
If kalamata olives aren’t available, you can use green olives or even capers for a similar briny flavor in your stuffing.
Make It Tonight
Now that you’ve discovered the joy of Kale Pesto Couscous Stuffed Peppers, it’s time to bring this recipe to life in your kitchen. With its nutritious ingredients and vibrant flavors, this dish is not only a feast for the eyes but a wholesome meal that the whole family will love. Gather your ingredients, roll up your sleeves, and enjoy the process of creating this delicious meal. Trust us; once you take that first bite, you’ll understand why Kale Pesto Couscous Stuffed Peppers are destined to become a family favorite!
Kale Pesto Couscous Stuffed Peppers
Ingredients
Equipment
Method
- Start by rinsing the kale thoroughly to remove any dirt. Remove the large veins from the leaves and roughly chop the kale. In a food processor, combine the kale, basil leaves, chopped garlic, and 4 tablespoons of olive oil. Pulse until the mixture is finely chopped. Then, add in 1/4 cup of parmesan cheese, and season with salt and pepper to taste. Continue to blend until you achieve a smooth pesto consistency.
- In a pot, prepare the whole wheat couscous according to the packaged directions. Once cooked, fluff it with a fork and set aside to cool slightly.
- In a large bowl, combine the prepared couscous, kale pesto, diced tomato, and chopped kalamata olives. Mix everything well and adjust seasoning with additional salt and pepper if needed.
- Preheat your oven to 375°F (190°C). While the oven is heating, prepare the red bell peppers by cutting off their tops and removing the core and seeds. Place the peppers in a baking dish, cut side up.
- Generously fill each red bell pepper with the kale pesto couscous mixture, pressing down gently to pack it in. Once filled, sprinkle the remaining parmesan cheese on top of each pepper.
- Drizzle the remaining 2 tablespoons of olive oil over the stuffed peppers and cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are golden brown.
- Once done, remove from the oven and let them cool for a few minutes before serving. These Kale Pesto Couscous Stuffed Peppers are best enjoyed warm, and they're perfect for a healthy lunch or dinner option!
Notes
- Make the kale pesto ahead of time and store it in the refrigerator for up to 3 days.
- For a twist, substitute couscous with quinoa, farro, or bulgur wheat.
- Ensure to adjust seasoning gradually to avoid overly salty or bland filling.
- Let the stuffed peppers rest after baking to make them easier to serve.
