**Israeli Couscous Stuffed Peppers: A Culinary Delight for Vegetarians**
Dive into the vibrant flavors of the Mediterranean with this delectable Israeli couscous stuffed peppers recipe. Explore a symphony of textures and spices as you create this vegetarian masterpiece. Indulge in the tender bell peppers, bursting with a savory filling of fluffy Israeli couscous, aromatic herbs, tangy tomatoes, and a hint of sweetness from caramelized onions. Each juicy bite is a celebration of culinary artistry, leaving you craving more. Discover a world of flavors within this dish, as we guide you through the simple steps to create this delightful meal.
ISRAELI COUSCOUS STUFFED PEPPERS
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- preheat the oven to 375 with a rack in the upper third. Line a sheet pan with parchment paper. Slice a sliver off the bottom of each pepper to make a flat surface, being careful not to cut through to the inner cavity. Cut the top off of each pepper (about an inch below the stem) to make a stem-topped lid; set the tops aside. Scoop out and discard the seeds and membranes, making 6 pepper "cups." Stand the pepper cups upright on the prepared sheet pan, lea ving a few inches between each pepper. Stir together the couscous, olive oil, broth, salt, pepper, spinach, rosemary, and goat cheese in a medium-sized bowl until well-combined. Spoon the stuffing into the peppers, distributing the liquid evenly and filling each pepper three-quarters full. Place the tops back on the peppers. Bake the peppers until they look a little puckery and the couscous has absorbed much of the liquid, about 30 mins. Remove the tops and sprinkle the filling with extra goat cheese. Continue baking, uncovered, until the cheese is melty and browned, an additional 5 to 10 mins. Let the stuffed peppers cool slightly before serving warm with hunks of crusty bread.
STUFFED YELLOW PEPPERS WITH ISRAELI COUSCOUS AND PESTO
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h15m
Yield Serves six
Number Of Ingredients 10
Steps:
- Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan. Add the couscous. Stir until the couscous begins to color and smell toasty. Add 2 cups water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 15 minutes or until the couscous is tender. Drain.
- Turn on a blender or a food processor fitted with the steel blade. Drop in the garlic. When it is chopped and adhering to the sides of the blender jar or food processor bowl, stop the machine and scrape down the sides. Add the basil leaves and salt to taste. Turn on the machine, and add the remaining olive oil. Process until smooth. Add the cheese, and blend until incorporated.
- Preheat the oven to 350 degrees. Oil a lidded casserole large enough to accommodate all of the peppers. Combine the couscous and pesto. Stir together. Taste and adjust seasonings, adding salt and pepper to taste. Fill the halved peppers with this mixture, and arrange in the casserole. Pour the tomato sauce or purée into the dish. Cover and bake 45 minutes to an hour until the peppers are soft but still hold their shape. Remove from the heat, and serve hot or at room temperature, with some of the tomato sauce spooned over the top. Garnish with basil leaves.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 4 grams
Tips:
- To save time, you can use pre-cooked Israeli couscous.
- If you don't have vegetable broth, you can use water instead.
- If you like spicy food, you can add a pinch of cayenne pepper to the couscous mixture.
- Be careful not to overcook the peppers, or they will become mushy.
- You can use any type of cheese that you like for the filling.
- Serve the stuffed peppers immediately, or store them in the refrigerator for later.
Conclusion:
Israeli couscous stuffed peppers are a delicious and easy-to-make dish that is perfect for a weeknight meal. The peppers are filled with a flavorful mixture of Israeli couscous, vegetables, and cheese, and they are then baked until tender. This dish is sure to be a hit with your family and friends.
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