Stuffed Peppers with Couscous Recipe
I like serving different starches with my meals. Why serve the same rice or potatoes on the plate every night when there are so many other delicious possibilities out there. One of my favorite alternatives is couscous – a tasty little pasta that cooks up very quickly and can be flavored in a myriad of ways. It often comes in pre-flavored boxes but it can also be purchased in bulk. Couscous cooks very quickly which makes it wonderful for weeknight meals. This couscous recipe for stuffed peppers was a big hit with the husband.
What is Couscous?
Couscous is a dish that originated in North Africa. It is made up of tiny granules of duram wheat semolina. It cooks up very quickly and it usually served with some kind of stew on top of it. I like to use it as an alternative to potatoes or rice.
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Stuffed Peppers with Couscous Recipe
makes up to 6
1 box 5.8 oz box couscous (if desired use a flavored couscous like roasted garlic and olive oil)
1 2/3 cups boiling water
1 tsp butter
1 large tomato, chopped
3 large bell peppers
salt and pepper to taste
Preheat your oven to 350°.
Take a cupcake pan and turn it over. Cut a couple of pieces of silver foil and press them down in between the molds for the cupcakes. Set aside.
Slice the tops off of the green peppers about 1/3 of the way down. Clean the seeds and center out of the peppers. Trim the pepper tops so they are just lid sized. Chop up the trimmed off pieces of pepper and set aside.
Make the couscous in a medium sized bowl; first add the mix to the bowl. Put a tea kettle or pot of water on to boil.
Add the teaspoon of butter and the 1 2/3 cups of boiling water to the bowl. Put a pot lid or some kind of cover on the bowl and let it sit for a minute or two.
Remove the lid. Have your tomatoes and peppers ready.
Stir and fluff the couscous. Add the tomatoes and peppers and stir. Taste and adjust seasoning.
Place the peppers on the prepared cupcake tin and stuff them with the couscous mixture.
Make sure they are full to the top!
Add the pepper lids and put into the preheated oven.
Bake for 30 minutes until the pepper softens and the couscous is heated through.
To Serve:
I served the pepper with some a spice rubbed, grilled venison steak and roasted broccoli. Hubby really enjoyed his stuffed pepper. I could not share the pepper part of this meal with him as I am very allergic to peppers. I can cook them for him but I can’t eat them.
This was a meal he said he would like to see again! The second stuffed pepper I put in the ‘fridge for him to enjoy on another night or for an easy lunch. He would just have to heat it up in the microwave. If you don’t want to use the whole box of coucous in stuffed peppers just make as many as you want and then the leftovers can be used as a side dish for another meal.
