Mediterranean Vegan Couscous-Stuffed Dried Peppers

Mediterranean Vegan Couscous-Stuffed Dried Peppers

A modern plant-based twist with CEREN Dried Pepper Dolma, couscous, and vegetables.

Ingredients

  • 10 pieces CEREN Dried Pepper Dolma
  • 1 cup couscous
  • 1 zucchini, diced
  • 1 carrot, grated
  • 3 CEREN Sun-Dried Tomatoes, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • 2 cups vegetable broth
  • Salt and black pepper, to taste

Instructions

Soften peppers: Soak CEREN Dried Pepper Dolma in hot water for 10 minutes. Drain.

Prepare filling: In a pan, sauté zucchini, carrot, and sun-dried tomatoes in olive oil. Add oregano, paprika, salt, and pepper. Stir in couscous, then pour over 1 cup hot broth. Cover and let couscous absorb liquid. Fluff with a fork.

Stuff peppers: Fill each softened pepper with couscous mixture and arrange in a baking dish.

Bake: Add 1 cup vegetable broth to the dish, cover, and bake at 180°C (350°F) for 25–30 minutes.

Serve: Drizzle with lemon juice and serve as a light vegan main course.