Sink your teeth into our mouthwatering, easy-to-make Couscous & Tuna Stuffed Peppers! Bursting with vibrant flavors and packed with goodness, this recipe combines energy-boosting couscous, vitamin-rich red bell peppers, protein-packed tuna, zesty lemon juice for digestion, antioxidant-rich parsley, and gut-friendly Greek yogurt.
And the best part? It’s so easy to make! With just a few simple steps, you’ll have a hearty and nutritious meal. So next time you’re feeling pressed for time or need to use up some ingredients, give this recipe a try and treat yourself to a wholesome and satisfying dish that’s as easy as it is delicious. Let’s get cooking!
Ingredients:
- 1/3 cup Couscous (dry)
- 2 Red Bell Pepper (medium, cut in half lengthwise, seeds removed)
- 1 can Tuna (drained)
- 1 Lemon (juiced, divided)
- 1/4 cup Parsley (finely chopped, divided)
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Plain Greek Yogurt
Instructions:
- Cook the couscous according to the package directions.
- Meanwhile, preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Place the bell pepper halves cut side up onto the baking sheet.
- Once the couscous is done cooking, fluff it with a fork. Add the tuna, half of the lemon juice, and half of the parsley to the couscous. Mix and season with salt and pepper.
- Spoon the couscous mixture into the bell peppers. Bake in the oven for 30 to 35 minutes.
- Meanwhile, in a small bowl whisk together the yogurt and both the remaining lemon juice and parsley. Season with salt and pepper.
Serve the bell peppers with yogurt sauce and enjoy!
