Best 6 Stuffed Yellow Peppers With Israeli Couscous And Pesto Recipes

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Prepare to tantalize your taste buds with a delightful culinary journey featuring stuffed yellow peppers, bursting with vibrant flavors and textures. Embark on a voyage of flavors with a delightful vegetarian stuffing made from Israeli couscous, a versatile grain known for its nutty flavor and tender bite. Savor the freshness of chopped tomatoes, crisp bell peppers, aromatic scallions, and a touch of zesty lemon zest, all harmoniously blended with fragrant herbs like parsley and mint.

Discover a symphony of flavors in every bite as you explore the various recipes presented in this article. Indulge in the classic combination of nutty Israeli couscous and vibrant pesto, creating a symphony of flavors that will leave you craving for more. Experiment with a delightful variation using quinoa, a superfood grain packed with protein and fiber, complemented by a tangy tomato sauce. For a vegan delight, immerse yourself in the flavors of a hearty lentil filling, perfectly seasoned with aromatic spices and herbs.

Each recipe offers a unique twist on the classic stuffed yellow pepper dish, catering to diverse dietary preferences and culinary desires. Whether you're a vegetarian seeking a satisfying meatless meal, a health-conscious individual seeking nutritious options, or a lover of bold and flavorful dishes, this article has something to satisfy every palate. Prepare to delight your senses and elevate your culinary skills as you embark on this flavorful adventure.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY VEGETABLE AND COUSCOUS STUFFED PEPPERS



Healthy Vegetable and Couscous Stuffed Peppers image

This dish looks particularly vibrant when you use a combination of sweet yellow, red and orange bell peppers. Pick the largest ones you can find, with the flattest, most stable bottoms so they remain standing once they're stuffed and baked in the tomato sauce. These peppers are delicious hot out of the oven or served Mediterranean-style at room temperature.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

6 large red, yellow or orange bell peppers (or a combination), stable-bottomed enough to stand upright
Two 28-ounce cans fire-roasted tomatoes
1 cup Israeli couscous
1 tablespoon chopped fresh oregano (about 3 sprigs) or 2 teaspoons dried
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium zucchini, finely chopped
6 cloves garlic, minced
3 cups loosely packed baby spinach
1/4 teaspoon red chile flakes, optional
One 7-ounce block feta cheese, drained and crumbled
1/2 cup chopped fresh basil (about 12 large leaves)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut off the very tops of the peppers. Remove and discard the ribs and seeds and set the peppers aside.
  • Drain the tomatoes in a colander set over a medium bowl. Reserve the juice and set the tomatoes aside over a plate to catch any residual juices. Stir the couscous, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper into the tomato juice and set aside while preparing the filling.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the onion, zucchini, half the garlic and 1/2 teaspoon salt and cook, stirring frequently, until the vegetables are softened and just beginning to brown, about 3 minutes. Increase the heat to high, stir in the couscous mixture and simmer rapidly, stirring frequently, until the couscous is just al dente and the liquid is beginning to thicken, about 5 minutes. Stir in the spinach and cook, adjusting the heat if necessary, until the leaves are bright green and just beginning to wilt, about 30 seconds. Set the filling aside to cool slightly.
  • To make the sauce, combine the remaining garlic and olive oil in a Dutch oven, add the chile flakes if using and stir to combine. Place the pot over medium-high heat and cook, stirring occasionally at first then more frequently as the oil starts to sizzle to prevent the garlic from burning, until the garlic starts to stick to the edge of the spoon and is just beginning to turn a very pale straw color, 2 to 3 minutes. Stir in the reserved drained tomatoes plus any accumulated juices, 1 cup water, 1/2 teaspoon salt and 1/2 teaspoon black pepper and cook, stirring frequently, until the mixture just begins to come together and thicken, about 3 minutes. Remove from the heat.
  • Fold the feta and basil into the couscous filling. Fill a pepper with about 3/4 cup of the filling, scooping it in loosely and shaking the pepper to level the filling rather than packing it down. Nestle the filled pepper in the sauce in the pot, then repeat with the remaining peppers, propping them up against each other and the sides of the pot for stability during baking.
  • Cover the pot and bake until the peppers are tender but not mushy and the sauce is bubbling, 45 to 60 minutes. Check after 45 minutes to see if the peppers are tender but not soft or they will be overcooked and mushy. Let rest for at least 15 minutes before serving. Serve hot, warm or at room temperature with a generous scoop of the tomato sauce.

PEARLED COUSCOUS STUFFED PEPPERS



Pearled Couscous Stuffed Peppers image

These pearled couscous stuffed peppers are a great option for a weeknight dinner, but are also elegant enough for guests. The filling and vinaigrette can be prepped a day ahead; store both, covered in the refrigerator. Gently reheat the filling before stuffing and baking the peppers as directed. Bring the vinaigrette to room temperature before serving.

Provided by Amanda Biddle

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 15

4 bell peppers (, sliced in half lengthwise, stems and seeds removed)
1 cup pearled (Israeli) couscous
1-1/4 cups water
2 shallots (, minced (about 1/2 cup))
2 cloves garlic (, minced)
5 ounces baby spinach (, roughly chopped)
15 ounce can cannellini beans (, rinsed and drained)
1/3 cup grated Parmigiano Reggiano (plus 2-3 tablespoons for topping)
1/4 cup olive oil (plus 2 teaspoons, divided)
kosher salt and freshly-ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon finely-grated lemon zest
2 tablespoons chopped chives
kosher salt and freshly-ground black pepper, (to taste)

Steps:

  • Preheat oven to 400 degrees F. Toss peppers with 2 tablespoons olive oil, a few pinches of salt, and black pepper. Roast, cut sides up, for 15-20 minutes, until softened.
  • While peppers are roasting, prepare the couscous. Heat 2 teaspoons of olive oil in a pot until shimmering. Add couscous, and cook, stirring, for about 2-3 minutes, until pearls begin to toast. Add 1/2 teaspoon salt, water, and bring to a boil. Cover, reduce heat, and simmer for 8-10 minutes, until water is absorbed and couscous is tender. (Alternately, follow the cooking directions as provided for the brand of couscous you buy.)
  • While couscous is simmering, heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Add shallots, and cook until softened, about 3-5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add baby spinach and 1/2 teaspoon each of kosher salt and pepper. Stir until spinach is wilted and tender, about 2-3 minutes. Remove from heat.
  • Stir cooked couscous into spinach mixture, followed by 1/2 cup Parmigiano Reggiano. Gently fold in cannellini beans. Season to taste with salt and pepper.
  • Drain any accumulated juices from the roasted peppers and fill each half with couscous mixture, mounding slightly, and pressing gently to pack. Sprinkle peppers with remaining Parmigiano Reggiano, and return to the oven to bake until cheese is melted, about 5-7 minutes.
  • Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, and 2 tablespoons chopped chives. Season vinaigrette to taste with a few pinches of salt and pepper.
  • Drizzle vinaigrette over peppers and serve.

Nutrition Facts : Calories 609 kcal, Carbohydrate 61 g, Protein 20 g, Fat 32 g, SaturatedFat 6 g, Cholesterol 12 mg, Sodium 569 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

STUFFED YELLOW PEPPERS WITH ISRAELI COUSCOUS AND PESTO



STUFFED YELLOW PEPPERS WITH ISRAELI COUSCOUS AND PESTO image

Categories     Vegetable

Yield 6 Servings

Number Of Ingredients 10

5 tablespoons extra virgin olive oil
1 cup Israeli couscous
Salt to taste
1 large garlic clove (more to taste)
1 cup fresh basil leaves
1/4 cup freshly grated Parmesan
3 large yellow peppers, cut in half lengthwise and seeded
2 cups tomato purée or homemade tomato sauce
Freshly ground pepper to taste
Fresh basil leaves for garnish

Steps:

  • 1. 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. 2. 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. 3. 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. Advance preparation: The cooked couscous will keep for three or four days in the refrigerator. The peppers can be made a day ahead and reheated or served at room temperature. Nutritional information per serving: 281 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 9 grams monounsaturated fat; 3 milligrams cholesterol; 36 grams carbohydrates; 4 grams dietary fiber; 80 milligrams sodium (does not include salt to taste); 8 grams protein Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE



Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce image

These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You'll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, main course, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 8

4 medium-size yellow bell peppers
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 1/2 cups cooked quinoa
2 ounces Manchego cheese or Parmesan, grated (1/2 cup)
Salt and freshly ground pepper
1 1/2 cups marinara sauce

Steps:

  • Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
  • Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
  • Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
  • Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 896 milligrams, Sugar 6 grams, TransFat 0 grams

COUSCOUS AND FETA STUFFED PEPPERS



Couscous and Feta Stuffed Peppers image

Categories     Cheese     Pepper     Vegetable     Bake     Low Fat     Stuffing/Dressing     Feta     Bell Pepper     Fall     Healthy     Couscous     Self

Yield Makes 4 servings

Number Of Ingredients 14

Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)

Steps:

  • Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.

EASY CHICKEN PESTO STUFFED PEPPERS



Easy Chicken Pesto Stuffed Peppers image

On busy weeknights, I don't want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. This recipe delivers without having to sacrifice flavor! -Olivia Cruz, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium sweet yellow or orange peppers
1-1/2 cups shredded rotisserie chicken
1-1/2 cups cooked brown rice
1 cup prepared pesto
1/2 cup shredded Havarti cheese
Fresh basil leaves, optional

Steps:

  • Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

Nutrition Facts : Calories 521 calories, Fat 31g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 865mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein.

Tips:

  • To make the most of the roasted peppers' flavor, choose ripe and colorful peppers. Look for vibrant red, orange, or yellow peppers with smooth, taut skin.
  • Use a variety of herbs and spices to add depth of flavor to the couscous. Cumin, coriander, paprika, and mint are all great options.
  • Don't be afraid to experiment with different types of pesto. You can use classic basil pesto, or try variations made with arugula, kale, or sun-dried tomatoes.
  • If you don't have time to make your own pesto, you can use a store-bought variety. Just be sure to choose a high-quality pesto that is made with fresh herbs and olive oil.
  • To prevent the couscous from sticking together, fluff it with a fork before serving.

Conclusion:

Stuffed yellow peppers with Israeli couscous and pesto is a delicious and versatile dish that can be enjoyed for lunch or dinner. The combination of sweet peppers, savory couscous, and tangy pesto is sure to please everyone at the table. With its vibrant colors and unique flavors, this dish is sure to become a favorite in your kitchen.

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