Easy Stuffed Peppers

 

Do you love meals that don’t take much work?  Do you want to eat healthier?  Do you want healthy meal ideas that don’t take much work?  You’ve come to the right place!

This is a super simple meal I had at work during my “track every thing I eat week“.  It took less than 10 minutes in the morning to put together, then I just let it cook in our small toaster oven at work for an hour.  By lunchtime it was hot and ready to go!  With no preservative, added fats or sugars, and all fresh produce from my or my neighbor’s garden, it doesn’t get much better.

You can of course use whatever produce you have available to you.  Other pepper colors can be sweeter (for example, red bell peppers) and you can stuff just about any vegetable in there.  You can also use other grains if you don’t like couscous, for example rice, barley, quinoa, or wheat germ.

Ingredients:

  • 2 small bell peppers
  • 1 large tomato
  • 1/2 small eggplant
  • 6 tbsp couscous
  • 2 garlic cloves
  • 8 tbsp hot water

Stuffed Bell Peppers Assembled

Step 1: Cut the tops off the peppers and pull out the seeds. Cut in half and lay in an oven-safe container.  Chop the eggplant and garlic, and cut the tomato into quarters.

Stuffed Bell Peppers With Couscous and Tomato

Step 2: Pour 1 1/2 tbsp couscous into the pepper, mix with chopped garlic, and top with eggplant pieces. Add 2 tbsp hot water to each half to get the couscous soaking. If you want to add some ground turkey, go for it. Cover with the tomato slices.

Baked Stuffed Bell Peppers With Couscous and Tomato

Step 3: In an oven or toaster oven, cook on high (350) for about 1 hour.  Add more water to each pepper half as needed.

This is a lovely, hands-off meal, just assemble and let it go.  It is light and healthy but packed with flavor.

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