Description
Super cheesy and packed full of Mediterranean flavors with a hint of pumpkin, these pumpkin cheddar couscous stuffed peppers make a great meatless main dish or side dish alongside whatever you’re serving. You could even stuff the filling into mini sweet peppers for an appetizer!
Ingredients
- 2 – 3 fresh bell peppers for stuffing
- 1/2 – 1 Tablespoon extra virgin olive oil
- 1/4 of a medium onion, chopped
- 2 – 4 cloves garlic, peeled & chopped
- 1 1/2 cups chopped fresh zucchini
- Red Robin Seasoning (or your favorite seasoned salt)
- 1 teaspoon Ras El Hanout seasoning (recipe here)
- 1/4 teaspoon cinnamon
- 1 teaspoon Aleppo pepper flakes (or 1/4 teaspoon cayenne)
- 2 cups cooked couscous (can sub quinoa, brown rice or bulgur)
- 2 oz. Greek cream cheese (or Neufchatel), broken into small bits
- 1/2 cup pumpkin puree
- About 2 oz. shredded aged cheddar cheese, plus more for the tops
- 1 cup (packed) chopped fresh spinach or kale
- 4 fresh large sage leaves, chopped
- 2/3 – 3/4 cup chopped fresh, sweet tomato
Instructions
- Line a baking sheet with silicon baking mat or spray with cooking spray.
- Before you cut the peppers, figure out which two sides are the flattest by setting the peppers on their side, then cut the peppers in half, vertically, right in the middle of the flat sides, leaving the stem on. Use a small knife to remove the seeds and flesh from inside the peppers. Set the peppers aside.
- Heat the olive oil in a medium frying pan over medium heat. Add the onion and saute until soft and translucent, then add the garlic, zucchini and seasonings. Cook until the zucchini is starting to soften, but still has some crispness in it. Lower the heat to medium low and stir in the couscous, cream cheese, pumpkin puree and shredded cheddar. Cook, stirring frequently, for several minutes or until all the cheese has melted.
- Remove from heat and stir in the spinach or kale, sage and tomato. Stuff the filling into the prepared peppers. Top with additional cheese.
- Set on the prepared baking sheet and bake at 350 F. for 40 – 55 minutes or until the peppers are tender and the cheese on top is melted and perhaps even browned in spots. Let sit for 5 minutes or so, then serve and enjoy!
Notes
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Keywords: Stuffed Peppers, Couscous, Mediterranean, Cheese