Looking for a healthy and delicious lunch or dinner idea? Try these Garlic Couscous Stuffed Peppers and have your expectations for vegetarian dishes blown away.

All the ingredients in the recipe are health-focused and rich in vitamins and antioxidants.

Couscous, grape tomatoes, salt, black pepper, olives, feta cheese crumbles, parsley and baby arugula come together in the recipe to create a flavorful filling for the sauteed bell peppers.

The star of the dish is the couscous, which is a grain that is packed with nutrients, making it a healthier alternative to rice. Slightly nutty in flavor with a light and fluffy texture, the garlic couscous complements the recipe well and will keep your full and energized throughout the day.

Who says eating healthy is boring? Each bite from this Garlic Couscous Stuffed Peppers dish will be flavorful and satisfying.   Garlic Couscous Stuffed Peppers are a delicious recipe full of healthy vegetables and grains. You can pair the stuffed peppers with more greens for an even more nutritious meal.

Serve up these Garlic Couscous Stuffed Peppers as an appetizer or main course at your next dinner party or enjoy it alone and experience how tasty eating healthy can really be.  

Prep Time:  10  minutes   |    Cook Time:  30 minutes   |    Total Time:  40 minutes   |    Servings:  8

Ingredients:

• Carlini  Canola Cooking Spray
• 2 cups grape tomatoes, halved
• 3½ teaspoons  Carlini  Extra Virgin Olive Oil, divided
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 8 bell peppers, cut in half lengthwise and seeded
• 1¼ cups water
• 5.8 ounces  Rice Bowl  Roasted Garlic Couscous
• 6 ounces  Tuscan Garden  Large Pitted Ripe Olives, drained
• 4 ounces  Happy Farms  Preferred  Feta Crumbles
• 2 tablespoons chopped parsley
• 3 cups  Simply Nature  Organic Baby Arugula

Directions:                                   

1. Preheat oven to 400°. Coat a baking pan with cooking spray.
2. In a small bowl, combine the tomatoes with 1½ teaspoons olive oil. Season to taste with salt and pepper. Place on half of the baking pan.
3. Coat the bell peppers with canola cooking spray on each side. Season to taste with salt and pepper on each side. Place skin side up on the other half of the baking pan.
4. Bake for 20 minutes. Remove from oven.
5. In a medium saucepan, combine the water, remaining 2 teaspoons olive oil and the couscous seasoning packet. Bring to a boil, add the couscous. Stir and cover, remove from heat. Let sit for 5 minutes.
6. Uncover. Add the roasted grape tomatoes, olives, feta and parsley. Season to taste with salt and pepper. Toss until well combined.
7. Spoon the couscous mixture evenly into the bell peppers. Bake for 5 minutes. Remove, plate and serve with arugula.

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Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

Calories 210   |   Total Fat 10g   |   Sodium 500 mg   |   Total Carbohydrate 26g   |   Fiber 3g   |   Sugars 7g   |   Protein 7g