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Homemade Kale Pesto Couscous Stuffed Peppers recipe photo

Kale Pesto Couscous Stuffed Peppers

This Kale Pesto Couscous Stuffed Peppers recipe is a vibrant, nutritious delight! Packed with flavor and easy to customize, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Kale Pesto:
  • 1 bunch kale large veins removed
  • 1 cup basil leaves packed
  • 6 tablespoons olive oil
  • 2 cloves garlic chopped
  • 1/2 cup parmesan cheese divided, plus more for topping
  • Salt and pepper to taste
For the Stuffed Peppers:
  • 1 cup whole wheat couscous prepared according to packaged directions
  • 4 large red bell peppers tops cut off and core removed
  • 1 medium tomato cored and diced
  • 1/4 cup kalamata olives pitted and chopped

Equipment

  • Blender or food processor
  • Large Pot
  • Baking dish
  • Sharp knife
  • Measuring Cups & Spoons

Method
 

Instructions
  1. Begin by combining the kale, basil leaves, 4 tablespoons of olive oil, chopped garlic, and 1/4 cup of parmesan cheese in a blender or food processor. Season with salt and pepper to taste. Blend until the mixture is smooth and creamy, adding additional olive oil if needed for consistency.
  2. In a large pot, prepare the whole wheat couscous according to the package directions. Once cooked, fluff it with a fork and set aside to cool slightly.
  3. In a large mixing bowl, combine the prepared couscous, the kale pesto, diced tomato, and chopped kalamata olives. Stir until everything is evenly mixed and well combined.
  4. Preheat your oven to 375°F (190°C). While the oven heats, prepare the red bell peppers by cutting off the tops and removing the core. Place the peppers upright in a baking dish.
  5. Spoon the couscous mixture into each bell pepper, packing it down gently. Sprinkle the remaining parmesan cheese on top of each stuffed pepper for an extra cheesy finish.
  6. Drizzle the remaining 2 tablespoons of olive oil over the stuffed peppers. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

Notes

  • Use fresh, high-quality ingredients for the best taste.
  • Adjust the seasoning to your liking, especially with the salt and pepper.
  • Don’t overstuff the peppers; leave some space for the filling to expand while baking.