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.
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
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.
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.
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.
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.
This makes a great appetizer or main dish.
Serve Hot, Enjoy!