Monday

[recipe] Green Stuffed Green Peppers

1 box couscous
3 green bell peppers
1/3 cup diced green bell peppers
1/3 cup diced scallions
1/2 cup diced zucchini
1/3 cup diced button mushrooms
6 slices cheese

Preheat oven to 375. Cook couscous according to directions on the box. I used 'Near East Roasted Garlic and Olive Oil' and cooked in beef stock and a little olive oil. Cut three whole bell peppers in half lengthwise, clean middle and de-vein. Place up (like little boats) in oiled casserole dish.

In a skillet, saute bell peppers, scallions and zucchini in 2 tablespoons of olive oil until soft. Add mushrooms and cook for a few more minutes. Fluff couscous with a fork, add cooked vegetables, mix and spoon into bell pepper boats. Cover each half with a slice of cheese. I used Cabot Pepper Jack because it comes in nice square burger slices. Bake for 20-25 minutes (the cheese should be browned on top).

NOTES: Dice up and use just about any vegetables to mix into the couscous (yellow squash, asparagus, onions/shallots, red/orange/yellow bell peppers). I was using green bell peppers as boats and liked that my veggies for the filling were white/green. I was going to add diced tomatoes to the cooked couscous but decided that I didn’t want the color red in there. Because I have OCD. The cheese is necessary. If you don’t make a little roof for your bell pepper boat, your couscous is going to dry out in the oven and turn into grapenuts. Use a nice cheese. One of these boats will make a nice side dish, two will make a filling supper.

1 comment:

Shelby said...

that sounds awesome...i'm printing it off right now. Rock!