Sweet Couscous Stuffed Peppers

Our past experience with stuffing peppers has generally involved bell peppers, but after spotting these long sweet peppers at the store, we couldn’t resist. Mike loves peppers of all kinds, me on the other hand, not always a fan, but I can honestly say that this dish left me wanting more, and I finished every last bit of it.

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Ingredients:

1 cup couscous

3 garlic cloves, minced

1 1/4 cups vegetable broth

1/2 cup red onion, diced

2 portobello mushroom caps, sliced and chopped

1/2 cup black beans, cooked

1/2 cup corn, frozen, fresh or canned

1 lime

2 Tbsp. nutritional yeast

1 tsp. chili powder

1 Tbsp. olive oil

pepper & salt

Topping suggestion: tomatoes, diced and avocado, sliced, vegan sour cream

This recipe will make filling for about 6 long sweet peppers, depending on how large or small the peppers are.

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Method of Prep:

Bring 1 1/4 cups of vegetable broth to a boil and add in the 1 cup of couscous. Cover and remove from heat. Let stand for five minutes.

Preheat oven to 375°F.

Prepare each sweet pepper for stuffing. Slice down the center of the pepper, removing a small sliver of the pepper. Dice the slivers of pepper you’ve removed. Scoop out the seeds. Salt the inside of each pepper.

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In a saute pan with a little olive oil, saute the onions, extra peppers and garlic until soft and translucent. Add the sauteed onions, garlic, peppers, corn, black beans, nutritional yeast, chili powder, and salt & pepper to the couscous. Stir around.

In the same saute pan with a little olive oil, saute the sliced portobello mushrooms.

Stuff the peppers with the couscous mixture. Top each pepper with the portobello mushrooms.

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On a baking sheet, lay down parchment paper or aluminum foil. Place each stuffed pepper on the baking sheet. Bake in the oven for 15-18 minutes. Baking time could vary depending on how small or large the peppers are. Look for a softened pepper, and wrinkly skin.

Squeeze fresh lime juice over each pepper. Top with diced tomatoes, sliced avocado, and vegan sour cream.

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This makes a great appetizer or main dish.

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Serve Hot, Enjoy!

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Categories: Main Dishes, Sides and Appetizers

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3 Comments on “Sweet Couscous Stuffed Peppers”

  1. February 20, 2014 at 6:10 pm #

    that looks amazing!!

  2. countryspirit3
    March 5, 2014 at 6:28 pm #

    I made this, it’s a great tasting dish. One word of advice: the text calls out adding garlic but garlic isn’t called out on the ingredient list or the amount. Although, what cook doesn’t always keep garlic on hand or already know how to season a dish with with the right amount of garlic to their taste? For those who shop by ingredient lists alone, don’t forget to add garlic on your shopping list if you don’t keep some on hand at all times. This way you won’t be caught by surprise when making this dish. Buy some extra garlic – it won’t go to waste!
    I love the care and professionalism of the photos for all of the recipes on this site; they are far better and more numerous than those found in most cookbooks. Seeing these photos at all stages of the process is not only helpful, it inspires confidence in less experienced cooks like me!

    • March 5, 2014 at 7:02 pm #

      Thanks so much! I must have over looked the garlic on the ingredients and I will add that in!

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