Ingredients
Equipment
Method
Instructions:
- 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.