May Recipe of the Month
Couscous-Stuffed Baked Sweet Peppers
This side dish includes two of my favorite things: Couscous and bell peppers! Couscous is light and fluffy when cooked and is great at absorbing flavors. We used beef broth in our recipe to add a bit of flavor to our couscous. When choosing couscous at the store look for whole wheat options. Bell peppers come in many different colors such as red, orange, yellow, green and have a sweet taste. These stuffed peppers are a great source of vitamin C and vitamin A. In fact, bell peppers have more vitamin C than oranges! Eating a bell pepper gives you all the vitamin C you need for a day. These stuffed peppers are very easy to make and are a great addition to any main dish. The preparation time is only 30 minutes, and it serves 8 people.
- 1 cup couscous, cooked
- 1/3 cup vegetable broth 4 bell peppers (any color), halved
- 1 Tbsp olive oil
- 2 tsp red-wine vinegar
- 2 oz dried apricots, diced
- 3 oz feta cheese
- 1 (14.5 oz) can diced tomatoes, drained
- 3 Tbsp sunflower seed kernels
- 2 Tbsp fresh parsley, chopped
- Pepper to taste
- Cook couscous according to package directions. Measure out 1 cup of cooked couscous. Set aside.
- Boil 4-6 cups of water in a pot.
- Halve peppers lengthways, remove the core and seeds. Place peppers in boiling water and remove pot from stove. Leave in water for 3 minutes, then drain and set aside.
- Meanwhile, bring vegetable broth to boil and pour over cooked couscous. Leave to stand for about 5 minutes until all the liquid has been absorbed.
- With a fork, fluff the couscous. Stir in the oil, vinegar, apricots, feta cheese, tomatoes, sunflower seeds and parsley, and season to taste with salt and pepper.
- Fill peppers with couscous mixture; gently pack down with the back of a spoon. Place the peppers, filling side up, in a shallow, microwave safe dish.
- Microwave for 5 minutes until the peppers are tender. Serve immediately.
- Refrigerate leftovers within 2-3 hours.
Enjoy! Jade and the ONIE Project Team