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
LENTIL STUFFED PEPPERS
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Zest enough of the lemon to measure 1 teaspoon; cut the lemon in half and reserve.
- Add the olive oil to a medium saucepan over medium-high heat. Once the oil is hot, add the lemon zest, garlic, oregano and 1/2 teaspoon kosher salt. Cook, stirring to combine, for a little bit for the garlic to toast. Add the rice and stir until the rice is coated and slightly toasted, about 30 seconds. Pour in 1 1/2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover and cook until the rice is fluffy and all the water is absorbed, about 15 minutes. Fluff the rice with a fork and set aside, covered, until ready to use.
- Slice the top 1/2 inch off of the bell peppers and hollow them out by removing the ribs and seeds. Place them standing cut-side up in a 9-by-13-inch baking dish. (Discard the tops or save for another use.)
- Add the lentils, tomatoes, parsley, rice, 1 cup of the feta, the juice of one of the lemon halves, 1/2 teaspoon kosher salt and black pepper to taste in large bowl. Toss to combine. Adjust the seasoning.
- Scoop the rice and lentil mixture into the peppers. Sprinkle the remaining 1/4 cup feta over the top. Sprinkle with some more black pepper. Bake until the feta is starting to brown and the peppers have softened, 30 to 35 minutes. Drizzle with a little more oil, sprinkle with flaky salt and top with a squeeze of the remaining lemon half. Serve immediately.
SWEET AND SOUR COUSCOUS-STUFFED PEPPERS
Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
- Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
- Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
- Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.
GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS
This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.
Provided by Catherine
Categories Stuffed Bell Peppers
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
- Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
Nutrition Facts : Calories 831 calories, Carbohydrate 42.3 g, Cholesterol 169.8 mg, Fat 55.5 g, Fiber 6.4 g, Protein 41.7 g, SaturatedFat 24.9 g, Sodium 985 mg, Sugar 13.4 g
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
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- 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.
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