GRILLED VEGETARIAN STUFFED PEPPERS
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 11
Steps:
- Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
- Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.
MEDITERRANEAN STUFFED PEPPERS
Serve these vibrant vegetarian stuffed peppers to dinner party guests, then keep any leftovers for a lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
VEGETARIAN COUSCOUS STUFFED PEPPERS
These vegetarian couscous stuffed peppers make for a delicious quick healthy meal. Also stuffed with tasty feta cheese and a selection of healthy ingredients these stuffed peppers make for an excellent light lunch, starter or dinner with accompanying salad.
Provided by Neil
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 259 kcal, Carbohydrate 42.5 g, Protein 9.6 g, Fat 6.8 g, SaturatedFat 3.2 g, Cholesterol 17.8 mg, Sodium 827 mg, Fiber 6.6 g, Sugar 17.2 g, UnsaturatedFat 1.1 g, ServingSize 1 serving
HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS
This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
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
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 22
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.
STUFFED PEPPERS WITH COUSCOUS
Delicious roasted sweet peppers stuffed with cous cous and olives to amke a really tasty, easy supper recipe. Serve with green salad
Provided by Penny
Categories Main Course
Number Of Ingredients 9
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
Nutrition Facts : Calories 433 kcal, ServingSize 1 serving
COUSCOUS-STUFFED PEPPERS
Bell peppers are stuffed with a ground beef mixture made with couscous, tomato sauce, and Mediterranean-style seasonings.
Provided by ilovetocook23
Time 5h
Yield 4
Number Of Ingredients 13
Steps:
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers. Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker. Cover and cook on low heat setting 5 to 7 hours or until peppers are tender. Garnish with pine nuts and cilantro.
Nutrition Facts :
CLASSIC BEEF STUFFED PEPPERS
Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.
Provided by Barry LaRoche
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
- Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
- Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 53.4 g, Cholesterol 183.3 mg, Fat 25.7 g, Fiber 8.3 g, Protein 34.9 g, SaturatedFat 9.7 g, Sodium 1404.9 mg, Sugar 23.9 g
INSIDE-OUT STUFFED PEPPERS
Our daughters Kimberly and Kristina don't like the way the meat and rice mixture is usually stuffed inside big green peppers. So Kristina added a chopped pepper to the other ingredients in a casserole.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a greased 2-qt. casserole. Add the next 8 ingredients. , Cover and bake at 350° until the rice is tender, about 1 hour. Uncover and sprinkle with cheese; cook until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 276 calories, Fat 12g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 516mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
STUFFED GRILLED PEPPERS
These stuffed peppers are cooked on the grill and combine pearl couscous and fresh veggies for a light summer meal!
Provided by Kathryn | Urban Foodie Kitchen
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Preheat grill to medium heat, about 350°F.
- Make the couscous. In a medium saucepan bring the water to a boil. Add couscous and return to a boil. Cover and reduce heat to simmer. Cook for 10 minutes or until water is absorbed. Remove couscous from heat, keep covered and let cool.
- Prepare the peppers. Cut the tops off the peppers and clean the insides by removing the membranes and seeds. Brush lightly with olive oil.
- Grill the peppers. Place the peppers on the grill; grill for 5 minutes then turn and grill an additional 3-5 minutes on each side until cooked. Remove from grill and let cool slightly.
- Prepare the couscous mixture. After the couscous has cooled slightly add the tomatoes, cucumber, red onion, herbs, feta, bell pepper and ground pepper to the couscous pan. Mix well.
- Make the sauce. In a small bowl combine the yogurt, vinegar, shallots, oregano, lemon juice, ground pepper, and lemon peel. Stir well and refrigerate until ready to serve.
- Assemble the peppers. Place each pepper upright on a plate. Divide the couscous mixture among the four peppers. Drizzle with the yogurt sauce and serve immediately.
GRILLED STUFFED PEPPERS
These Grilled Stuffed Peppers are a delicious and filling way to enjoy your veggies. Stuffed with ground beef, rice, and delicious seasonings, and grilled to crunchy perfection, you'll be surprised how good these guys are!
Provided by Susie Bulloch (heygrillhey.com)
Categories Appetizer Main Dish Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Cut the bell pepper a half inch down from the top to remove the stem and the curved top side of the pepper. Using a large spoon, scoop out the seeds and the pith and discard.
- Cut off any extra bell pepper from the step portion, and dice. Set aside with the diced onion and garlic.
- Preheat a 12" cast iron skillet over medium heat. You can cook this on your stove or in your grill.
- Add 1 Tablespoon of olive oil to your skillet. Add the diced pepper and onions, and saute for 3-5 minutes until they start to turn translucent. Add in your ground beef, garlic, Signature Beef Seasoning (or salt and pepper), and the oregano. Cook, stirring frequently to break apart the meat for an additional 3-5 minutes.
- Add the tomato sauce and the rice to the skillet and stir to combine. Add a little more salt than you would need, as the peppers cook, the rice will absorb a lot of the liquid.
- Preheat your grill to Medium heat (350 degrees F) for 2-zone cooking.
- Fill the peppers with the rice and meat mixture, and top the filled bell peppers with the shredded cheese.
- Place the peppers on the grill grates on the indirect heat side of your grill, close the lid, and grill for 30-40 minutes or until the peppers are soft and the cheese is melted and bubbly.
- Remove them from the grill, garnish with minced parsley, and enjoy!
Nutrition Facts : Calories 379 kcal, Carbohydrate 25 g, Protein 21 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 741 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHICKPEA AND COUSCOUS STUFFED RED BELL PEPPERS
Roasted red bell peppers are stuffed with chickpeas, collard greens, and Israeli couscous for an easy, delicious, and fancy looking vegan entrée, perfect for a dinner party or a casual Meatless Monday meal.
Provided by Eva
Time 55m
Number Of Ingredients 23
Steps:
- Preheat oven to 425 ºF.
- Prepare the bell peppers by cutting them in half, cutting around the stem to leave it intact on one side. Remove all seeds and white pith. Place them cut side up on an oiled baking tray.
- Bake for 20 minutes, or until softened and juicy. Pour out any juice that's collected inside the peppers, but you don't have to be too fussy about this, it's flavorful!
- Meanwhile, cook the couscous. Heat a large heavy bottomed pot over medium heat. Add the couscous and toast in the dry pan for 3-5 minutes, stirring regularly, until lightly browned. Add the water and teaspoon of salt. Turn the heat down to low, cover the pot, and simmer for 18-20 minutes until all the water is absorbed. Remove from heat.
- While the couscous is cooking, prepare the rest of the filling. Heat a large nonstick skillet over medium heat. Add the oil, onions and a pinch of salt. Cook for around 5 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the collard greens to the onions and cook, stirring occasionally, until collards are wilted and tender, around 5 minutes. Add the cooked couscous, chickpeas, sun-dried tomatoes, oregano, thyme, salt, and pepper. Heat through for about 1 minute, then remove from heat and add the fresh squeezed lemon juice. Taste and adjust seasoning if desired.
- In a blender add all the ingredients. Blend until smooth. Add a tablespoon more of water if needed.
- Scoop the prepared couscous mixture into the roasted bell peppers to fill. Pour sauce over top to cover. Bake 15-20 minutes, or until the top is lightly golden.
- Remove from oven and serve hot.
LENTIL & COUSCOUS STUFFED PEPPERS
These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! They're simple to make and go great with a side salad. Recipe yields 8 stuffed peppers (which I'd say is 4 servings, since these are light!).
Provided by Cookie and Kate
Categories Entree
Time 40m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 1671 calories, Sugar 32.4 g, Sodium 2468.4 mg, Fat 85.1 g, SaturatedFat 21.1 g, TransFat 0 g, Carbohydrate 180.7 g, Fiber 28.7 g, Protein 54.1 g, Cholesterol 66.8 mg
COUSCOUS STUFFED BELL PEPPERS FOR THE BARBECUE (VEGETARIAN)
I made these to take to a barbecue last week, to satisfy the herbivores among us. They turned out really well - Enjoy!
Provided by RalMiska
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut the peppers in half, and remove the seeds, and white membrane. Be careful not to remove the stalk from the top half of the peppers.
- Put the cous cous in a large bowl, and sprinkle the coriander, rosemary, turmeric, paprika, cinammon, and stock powder over it.
- Pour in enough boiling water to cover the cous cous, give it a quick stir with a fork, and cover the bowl with a plate.
- Fry the onion and celery in butter, with the garlic, until the onion is translucent.
- Remove the cover from the bowl of cous cous, and stir it with a fork, being careful not to mash it.
- Add the onion, celery, mushrooms, jalapeno, parsley, and cheese, and stir it through the cous cous.
- Add salt and pepper, to taste.
- Stuff the pepper halves with the cous cous mixture, then wrap them in aluminium foil.
- Cook them on a hot barbecue for 15 - 20 minutes, turning 3 or 4 times, until the pepper starts to become soft.
- They are now ready to serve. Note that if you are using small peppers, instead of cutting them in half, you can cut the tops off instead, then serve them with the tops covering them like a lid.
Nutrition Facts : Calories 146.3, Fat 2.9, SaturatedFat 1.6, Cholesterol 7.4, Sodium 51.8, Carbohydrate 24.1, Fiber 3.6, Sugar 4.2, Protein 5.9
COUSCOUS STUFFED BELL PEPPERS
Make and share this Couscous Stuffed Bell Peppers recipe from Food.com.
Provided by Mrs B
Categories Peppers
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F/180C/gas mark 4.
- Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
- Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
- Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
- Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
- Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.
Nutrition Facts : Calories 407.6, Fat 9.2, SaturatedFat 1.3, Sodium 316.9, Carbohydrate 71, Fiber 12.2, Sugar 8.7, Protein 13.5
MEDITERRANEAN COUSCOUS STUFFED PEPPERS
Mediterranean stuffed peppers with couscous are easy to make, healthy, and packed with fresh Greek flavors.
Provided by Ann Otis
Categories Main Dish
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 F. Grease a 9 x 13 inch baking pan with olive oil.
- Cut the bell peppers in half lengthwise (from top to bottom). Remove the stems and seeds and place them cut-side up in the baking dish.
- Bring the broth to a boil in a medium sauce pan. Remove the pan from the heat and stir in the couscous, salt, and turmeric. Cover with a lid and set aside for 10 minutes or until the water is fully absorbed. Remove the lid to cool.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until tender, about 3-4 minutes. Add the zucchini, garlic, and oregano and cook an additional 3-4 minutes., until softened and fragrant.
- Stir in the black-eyed peas and tomatoes and cook another 2-3 minutes.
- Fold in the couscous, feta and basil. Taste and add salt and pepper to taste.
- Fill the pepper halves with the couscous mixture and cover the baking dish tightly with foil.
- Bake in the preheated oven for 30-40 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden.
- Sprinkle with extra feta and fresh basil before serving if desired.
Nutrition Facts : Calories 454 kcal, Carbohydrate 65 g, Protein 21 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 763 mg, Fiber 14 g, Sugar 15 g, ServingSize 1 serving
STUFFED PEPPERS WITH COUSCOUS, COURGETTE AND MOZZARELLA RECIPE
Stuffed peppers with couscous, courgette and mozzarella are a delicious colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella.
Provided by Jessica Dady
Categories Lunch, Starter
Time 30m
Yield Serves: 4
Number Of Ingredients 9
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.
Nutrition Facts : @context https, Calories 243 Kcal, Sugar 10.9 g, Fat 13.2 g, SaturatedFat 7 g, Sodium 0.77 g, Protein 11.2 g, Carbohydrate 19.5 g
VEGAN COUSCOUS STUFFED BELL PEPPERS
This is a simple couscous salad recipe with green onions and fresh parsley is stuffed into fresh whole bell peppers.
Provided by Jolinda Hackett
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- First, place the 1 cup of water in a medium-sized saucepan and bring the water to a rolling boil. Once the water is boiling, add in the couscous, give it a quick stir, then cover the pan. Turn off the heat and allow the couscous to sit, covered, for about 10 minutes, or until the couscous becomes fluffy when stirred with a fork.
- Allow couscous to cool completely.
- Preheat oven to 350 F.
- While your couscous is sitting or cooling, slice the stems and tops off of the whole bell peppers and carefully remove the cores and seeds from the inside of each bell pepper.
- Next, in a large bowl, combine the diced bell peppers with the cooled couscous and the sliced green onions.
- In a separate small bowl, whisk together the lemon juice (fresh is always best!), olive oil and chopped fresh parsley until well combined. Pour this dressing over the couscous mixture and gently toss to combine.
- Spoon couscous into each whole green bell pepper, and sprinkle a dash of salt and pepper on top.
- Roast the stuffed bell peppers in a preheated oven for about 35 minutes or until your bell peppers are just barely tender.
- Enjoy.
Nutrition Facts : Calories 97 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 58 mg, Sugar 2 g, Fat 5 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
COUSCOUS STUFFED PEPPERS
Looking for a tasty way to shake the winter blues? Put these Couscous Stuffed Peppers on the dinner menu! Packed with Mediterranean flavor, these peppers were a huge hit in our house!
Provided by David
Categories Main Course
Time 1h20m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 566 kcal, Carbohydrate 64 g, Protein 18 g, Fat 29 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 53 mg, Sodium 883 mg, Fiber 13 g, Sugar 16 g, ServingSize 1 serving
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.
More about "couscous stuffed bell peppers for the barbecue vegetarian food"
VEGETARIAN STUFFED BELL PEPPERS WITH ISRAELI COUSCOUS ...
From veryveganval.com
Servings 4Total Time 1 hr 10 mins
CHICKEN AND COUSCOUS STUFFED BELL PEPPERS RECIPE
From myrecipes.com
4/5 (7)Total Time 55 minsServings 4Calories 370 per serving
- Line a jelly-roll pan with foil. Cut off top third of each pepper (with stem); reserve 4 pepper tops. Remove seeds and membranes from peppers; discard. Arrange peppers on their sides on prepared pan; coat with cooking spray. Broil 8 minutes or until charred, turning after 4 minutes. Place 4 peppers, cut sides up, in an 8-inch square glass or ceramic baking dish. Wrap remaining 4 peppers in foil. Let stand 10 minutes; peel and discard skins. Reserve 4 peeled peppers.
- Combine couscous, parsley, mint, 1 tablespoon oil, 1 tablespoon juice, 1/2 teaspoon honey, 1/2 teaspoon salt, cumin, crushed red pepper, and chicken in a medium bowl. Stir in goat cheese. Spoon 3/4 cup chicken mixture into each pepper in dish. Top peppers with reserved 4 pepper tops. Broil 3 minutes.
- Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, remaining 1/2 teaspoon honey, and remaining 1/8 teaspoon salt in a bowl, stirring with a whisk. Add arugula; toss. Serve with stuffed peppers.
MOROCCAN CHICKPEA-AND-COUSCOUS-STUFFED PEPPERS RECIPE ...
From myrecipes.com
4/5 (2)Calories 460 per servingServings 2
- Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
- Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes. Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint. Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney.
COUSCOUS-STUFFED PEPPERS RECIPE - REAL SIMPLE
From realsimple.com
4/5 (162)Total Time 1 hr 10 minsServings 4
STUFFED PEPPERS WITH COUSCOUS (STEP BY STEP GUIDE ...
From properfoodie.com
5/5 (2)Total Time 1 hrCategory Dinner, Main Course, StarterCalories 319 per serving
- Cut a lid out of the top of each pepper around the main stem (use the stem to lift your lid off). Use a spoon to hollow out the peppers and fully remove all the seeds and pith. Set to one side ready to stuff later.
- Place a small pan on medium heat and add the couscous and boiling water. Bring to the boil then simmer with the lid on for 15 minutes - or for length of time stated on the packet. Keep an eye on this and top up the water if required. Once cooked, drain and set the couscous to one side.
- Melt the butter in a small pan and then add the flour to form a paste. Keep the pan on a low to medium heat and gradually begin to add the milk to the paste. Stir quickly between each addition of milk, remembering to run the spoon all around the edges and base of the pan. As each addition of milk thickens, add a little more until all the milk has been added. At this point, you will have successfully made a white sauce. Make sure the flour is fully cooked out of the sauce by continuing to heat and stir until it just starts to boil. At this point the pan can be taken off the heat and the grated cheese can be stirred in to turn the white sauce to a cheese sauce. Make sure the cheese has fully melted (briefly return to the heat if needed) then season wth salt and pepper and stir in the paprika and cayenne pepper.
VEGETARIAN STUFFED RED BELL PEPPERS RECIPE - CHOWHOUND
From chowhound.com
3/5 (1)Total Time 1 hr 30 minsCategory Lunch, Side Dish, Main DishCalories 369 per serving
- Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until beginning to soften, about 5 minutes.
STUFF IT! 26 WAYS WITH STUFFED VEGETABLES | COOKING LIGHT
From cookinglight.com
Author Elizabeth Laseter
COUSCOUS AND FETA-STUFFED PEPPERS - SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 4 mins
COUSCOUS STUFFED PEPPERS (EASY + VEGAN ... - THE GARDEN GRAZER
From thegardengrazer.com
5/5 (3)Total Time 1 hr 5 minsCategory Main DishCalories 168 per serving
COUSCOUS AND FETA STUFFED PEPPERS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.4/5 (5)Calories 310 per servingServings 5
BEST CLASSIC STUFFED PEPPERS RECIPE - HOW TO MAKE ... - DELISH
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Total Time 1 hr 20 mins
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