Stuffed Peppers with Couscous and Veggies
This vegetarian dish has such a lovely presentation and it comes together quickly so the effort is fairly minimal. Because couscous is so light in both flavor and texture, it lends itself well to the heartier ingredients and takes on the lemon essence nicely. Although this dish is filling, it’s not too heavy so the addition of the goat cheese finishes it off perfectly.
For a special segment on CTV Morning Live, I made this recipe using orange bell peppers which I carved to look like Jak-o-lanterns. Lots of fun for kids of all ages and adults too 😉 You can watch the 5 minute clip HERE.
- 4 large bell peppers, halved and cores removed
- 2 tablespoons olive oil
- 1/2 cup red onion, diced
- 1/2 cup tomatoes, diced
- 1 can chick peas, rinsed
- 1 tablespoon Italian seasoning
- 1/4 cup lemon juice
- 1 teaspoon lemon rind
- 2 cups vegetable broth
- 1 cup couscous
- Salt & Pepper to taste
- 1/4 cup goat cheese, crumbled
Heat the oven to 400 degrees. Place the peppers on a cookie sheet and brush will some of the olive oil. Sprinkle with salt and pepper. Bake in the oven for approx 5 minutes per side, so that the peppers are pliable but still in tact. Remove from the oven and allow to cool slightly. Meanwhile, heat the remaining olive oil in a large skillet and saute the onion for 5 minutes. Add the tomatoes, chick peas, Italian seasoning, lemon juice and rind. Cook for a few minutes until hot. Add the couscous and vegetable broth and bring to a boil. Cover and remove from heat. Allow to stand for 5 minutes until all the liquid is absorbed. Using a large spoon, scoop the couscous mixture into each pepper.Top with crumbled goat cheese and return to the oven for 5 minutes more until the cheese starts to melt. Serve warm or at room temperature.
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