Couscous And Feta Stuffed Bell Peppers Food

MEDITERRANEAN STUFFED PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
• Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS

Steps:

• Preheat the oven to 375 degrees F.
• Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
• Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
• To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
• Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
• Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

COUSCOUS-STUFFED PEPPERS WITH BASIL SAUCE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
• Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
• Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
• Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

TURKEY AND COUSCOUS-STUFFED PEPPERS WITH FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a nonstick skillet over medium heat. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic. Add couscous flavor packet and cumin; season with salt and pepper. Add couscous; stir and cover. Reduce heat and simmer until couscous is tender, 5 to 10 minutes.
• Mix tomato sauce, ketchup, Worcestershire sauce, and hot sauce together in a bowl. Season sauce with salt and pepper.
• Bring a large pot of lightly salted water to a boil. Add green bell peppers, red bell peppers, and yellow bell peppers. Cook uncovered until slightly tender, 3 to 4 minutes. Drain in a colander and rinse under cold water for several minutes to stop the cooking process. Drain; shake to dry. Sprinkle salt and pepper inside peppers.
• Place a small amount of feta cheese in the bottom of each bell pepper. Fill each pepper halfway with the turkey-couscous mixture; add more feta and fill to the top with more couscous. Cover top with more feta; spoon sauce on top. Place peppers in an oven-proof baking dish.
• Bake in the preheated oven until tops are browned, about 20 minutes.

STUFFED PEPPERS WITH COUSCOUS

Steps:

• Brush the peppers with olive oil and place in a baking dish
• Bake in an oven for 15-20 minutes at 200 degrees C until soft
• Meanwhile, place the couscous in a bowl
• Pour over boiling water to about 1cm above the couscous
• Allow to stand for 5 minutes
• Stir the tomatoes into the couscous
• Add the almonds and basil leaves and stir
• Add the olives and stir
• Crumble the cheese in and stir
• Spoon the mixture into the peppers, dividing it evenly between the pepper halves
• Spoon any excess over the top
• Bake in the oven for about 20 minutes at 160 degrees C
• Serve immediately

COUSCOUS & FETA STUFFED PEPPERS

Steps:

• Start by boiling ¾ of a pint (425ml) of cold water.
• Dissolve 1 stock cube in ¾ of a pint (425ml) of boiling water, add 1 tbsp of olive oil to the stock....
• followed by 2 tbsp of lemon juice and mix together.
• Weigh 250g of couscous, then pour over the stock. Mix well and leave covered with some clingfilm to allow the couscous to absorb all the stock.
• Next, peel and dice 1 large onion.
• Peel and chop 3 cloves of garlic.
• In a large frying pan heat up some oil (I usually pour enough oil to cover the base of my frying pan).
• Once the oil is hot add the diced onion and chopped garlic....
• followed by ½ tsp of salt. Mix and let the onions fry until soft, this should take about 5 - 7 minutes.
• Whilst the onion fries, prep the peppers (wash, slice and remove seeds) and chop the coriander. You can leave the peppers whole and don't have to cut them like I did, I just wanted to expose the filling so they would look more attractive once served. They were a little difficult to plate up cut open like this as the peppers became quite soft, but hey, you learn as you go, lol!
• Once the onion and garlic look soft (bottom right photo), you may add the remaining ingredients.
• Add 3 tbsp of tomato puree, mix well and gently fry.
• By now the couscous will have absorbed all of the stock, fork through to fluff up and add to the frying pan.
• Fry for a couple of minutes, you will see the couscous take on a reddish colour.
• Add the chopped coriander just as you remove the couscous from the heat, you don't want to cook the coriander. Transfer the couscous to a bowl and allow to cool.
• Once cooled, crumble in 200g of feta cheese, keep some large crumbly chunks.
• Place the halved peppers on a baking tray.
• Next, I stuffed and baked my peppers with the filling inside but I would actually recommend baking the peppers with a light drizzle of oil for 10 - 15 minutes on gas mark 6 BEFORE adding the filling, THEN placing the filling inside and baking for 5 more minutes to heat the filling. The reason being that I found the peppers took longer to bake being stuffed and some of the couscous on top dried out, this could be avoided by following this advice.
• I placed the couscous and feta filling inside the peppers, lightly drizzled with oil and baked these for 20 - 30 minutes on gas mark 6 until the peppers were soft. If you want to avoid the mistakes I made, follow the advice above. These peppers were delicious nevertheless and thoroughly enjoyed by all!
• Serve your Couscous & Feta Stuffed Peppers just as they are and enjoy!

SPRING COUSCOUS STUFFED BELL PEPPERS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with foil. Put peppers, cut side down, on the surface. Drizzle with 1 Tablespoon of olive oil and season with salt and pepper. Roast in the oven for 4-6 minutes.
• In a large skillet heat the other tablespoon of olive oil. Add onion and sauté for a few minutes. Then add beef and garlic salt and pepper. Cook beef and crumble. Drain well. Let cool a few minutes.
• Add mint, oregano, both diced tomatoes, couscous and half of the feta cheese. Gently toss together.
• In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Top with remaining one cup of feta. Bake at 375 degrees for an additional 10-15 minutes or until heated through.
• Garnish with fresh mint or basil.

COUSCOUS AND FETA STUFFED BELL PEPPERS

Steps:

• Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
• Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
• Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
• Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
• Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
• Bake 15 minutes. Serve immediately.

LENTIL & COUSCOUS STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Place the prepared peppers on the sheet and drizzle with 2 tablespoons olive oil. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut side up and sprinkle them with salt and pepper. Bake for 20 to 25 minutes, until the peppers are tender and a little blistered around the edges.
• Meanwhile, combine the lentils, broth or water and bay leaf in a small pot. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer and cook until the lentils are tender, about 23 to 25 minutes. (Add another splash of water if necessary to prevent the lentils from scorching.) Drain off the excess water and return the lentils to the pot. Discard the bay leaf.
• While the lentils cook, warm 1 tablespoon olive oil in a heavy-bottomed, medium pot over medium heat. Add the chopped onion and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning golden on the edges, about 10 to 12 minutes. Add the garlic and tomato and cook until fragrant, about 30 seconds. Remove from heat and pour in the couscous and 1/2 cup broth or water. Cover and set aside for 5 minutes, then remove the lid and fluff the mixture with a fork.
• In a medium serving bowl, combine the cooked lentils and couscous. Add the crumbled feta, 1 tablespoon olive oil, 1 tablespoon lemon juice, chopped basil, 1/4 teaspoon salt and red pepper flakes. Stir to combine and season to taste with additional salt, pepper and lemon juice, if necessary.
• Spoon a generous amount of filling into each roasted pepper halve and sprinkle with a little more chopped basil. Serve these with a fork and a knife, for slicing!

VEGETARIAN COUSCOUS STUFFED PEPPERS

Steps:

• Pre-heat oven to 180C Fan
• Place the couscous in a bowl and pour the boiling water over. Loosely cover with a plate.
• While the couscous is cooking cut the tops off the red peppers and remove the cores and seeds from eat.
• Mix the sweetcorn, green pepper, spring onion and feta cheese together in a bowl.
• After about 10 minutes check the couscous. You want it to be a fluffy consistency when stirred with a fork. Leave for another 5 minutes if it isn't ready.
• Once the couscous is ready add the sweetcorn, green pepper, spring onion and feta cheese and mix together using a fork then season to taste.
• Spoon the couscous mixture into each red pepper and replace the tops.
• Place on a lightly greased baking dish (I use spray oil for this) and bake in the oven for about 20 minutes.

MEDITERRANEAN STUFFED PEPPERS WITH COUSCOUS AND FETA

Steps:

• Preheat oven to 400°F / 200°C.
• Cut the stems and tops off the bell peppers. Scoop out and discard the seeds and membranes. Arrange the bell peppers upright in a baking dish and sprinkle with some salt.
• Bake peppers until they are starting to turn tender, 15 minutes. (The edges should start to brown slightly and tilt inward.)
• While peppers start roasting, combine couscous, lentils, harissa, paprika, tomato, and garlic. Stir well. Gently fold in feta.
• Taste filling and season it with some salt and / or pepper, if needed.
• Fill peppers with couscous-lentil mixture.
• Return filled peppers to oven and continue baking until filling is heated and peppers are soft, 15 to 25 minutes more (this will vary depending on the thickness of the bell peppers).
• Squeeze lemon juice over finished peppers and top with fresh parsley.
• Serve stuffed peppers warm with yogurt for topping.

STUFFED PEPPERS WITH COUSCOUS, COURGETTE AND MOZZARELLA RECIPE

Steps:

• Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.
• Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins.
• Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
• Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.
• Serve your stuffed peppers, warm or cold, with a green salad.

COUSCOUS STUFFED PEPPERS

Steps:

• Using a small bowl, add tomatoes and vegetable oil; toss until tomatoes are coated.
• Spread tomatoes on a small broil-safe pan. Broil on low for 8-12 minutes, or until skins burst.
• Meanwhile, add the chicken broth, salt, olive oil, lemon juice and garlic to a small saucepan. Place over high heat and bring to a boil. Once boiling, stir in the couscous. Remove pan from heat, cover and let sit for 15 minutes.
• Preheat oven to 350°F.
• Using a dry skillet, add the chopped walnuts. Place over medium heat, stirring occasionally, for 4-5 minutes, or until walnuts are lightly toasted. (Once you can smell the walnuts, they're toasted!)
• Using a large bowl, add the tomatoes (from above), cooked couscous (from above), toasted walnuts, celery, cranberries, ¾ cup of feta cheese, artichoke hearts, olives, parsley, egg and Parmesan cheese; stir until well combined.
• Slice a thin layer off the top of each pepper. Remove seeds and inner membranes.
• Spray a 9"x13" baking dish with baking spray. Stuff peppers with the couscous mixture and place upright in dish.
• Cover dish tightly with foil and bake for 40-45 minutes, or until peppers are tender.
• Remove foil. Sprinkle tops of peppers with remaining ¼ cup of feta cheese. Bake for 5-10 more minutes.

COUSCOUS AND FETA STUFFED PEPPERS

Steps:

• Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.