GREMOLATA COUSCOUS-STUFFED PEPPERS
This wholesome, Moroccan-style veggie dish is filled with flavour - make double and take for your lunch
Provided by Silvana Franco
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the couscous and raisins in a heatproof bowl. Stir together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 mins.
- Meanwhile, make the gremolata. Place the lemon zest, garlic and parsley in a mini food processor, then whizz until fine (or finely chop everything together). Stir 1 tbsp of this mixture into the yogurt, then set aside. Stir the remaining mixture into the couscous with the tomatoes and some seasoning.
- Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. Drizzle with oil, then bake for 40 mins until the peppers are tender. Serve with the yogurt and a simple green salad on the side.
Nutrition Facts : Calories 302 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium
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
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
STUFFED PEPPERS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
- Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a medium bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
- Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.
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
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
STUFFED BABY BELL PEPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 24
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
- Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
- Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
- Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.
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
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- Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
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