Tuesday, June 17, 2014

Pine Nut Couscous Stuffed Green Pepper


This Pine Nut Couscous Stuffed Green Pepper is such an easy meal to make, satisfying and very tasty.
It's also a great vegetarian dish that gets me away from the typical salads and plain veggies I  get stuck on and since I've been trying to venture out and try new dishes that my whole family will enjoy, this one seems to have hit it's mark. 
Even my 13 year old loved it.
Works for me! 




Ingredients
1 box of toasted pine nut couscous ( I used the Near East brand) 
2 medium sized organic green peppers (you can use any color, I just had green on hand.)
1 small organic carrot 
1 small organic zucchini 
Tablespoon of olive oil
Feta for topping
Instructions:
 Turn your oven on to 350 degrees and prepare a medium sized baking dish with a little non-stick spray then fill a large pot with water and bring to a boil.
While waiting for the water to boil, dice up the carrot and zucchini. Heat up the olive oil in a small saute pan then saute the carrot and zucchini until tender.  When tender, put aside.
Make up the couscous by following the directions on box. 
Meanwhile, wash and halve your green peppers. Gently, scoop out the seeds, the white part and top of the green pepper to make a little bowl. You'll have four halves.
When your water is boiling, gently place your halved green peppers into the water. Set your timer for 3 minutes and allow your peppers to take a nice hot bath as it comes back to a boil, then remove your peppers from the water and place them in your baking dish.
(This cooks them a bit so you don't have raw peppers after baking.)
Now,  add your sauteed veggies to the cooked couscous and gently stir together. 
Fill each pepper with the couscous/veggie mixture. Don't be shy, fill um up!
I use all of the couscous for the four peppers. Mound them high!
Add the feta on top. I won't say how much because I like a lot, some like a little. It's up to you.
Bake for 20-25 minutes in the oven to warm through. 
Set the oven to broil and broil the peppers for 3 to 4 minutes or until the cheese has browned a bit.
Remove from the oven.
SCARF!
This is a really good dish, tasty and fast. It you try it, let me know if you liked it. ;0)




2 comments:

  1. Another delicious meal! My husband said "You can make that." I said "Couscous contains gluten." He said "Substitute long grain wild rice." He's so smart.;) And he would eat this with me. He loves stuffed green peppers. Thank you for sharing this recipe.
    Kathy

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    Replies
    1. It would be excellent with long grain brown rice! The veggies would go great with it too! I put a little fresh grated ginger in mine just cause I like it. Let me know if you try it with the rice.

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