1 hour ago
Monday, August 20, 2012
It's that time of year again, when bell peppers are cheap and abundant.
I have them growing in the garden, but they never seem to be big enough to stuff, so farmer's market peppers it will have to be.
I am not a green pepper lover, since they always repeat on me (burp) and leave a weird taste in my mouth all day.
Bell peppers, are not only pretty, but sweet, and I love them roasted.
Here, I took Nigel Slater's idea and stuffed them with Israeli pearl couscous (which is larger than Moroccan couscous) mixed with herbs from the garden.
Use your imagination when making the couscous, anything green can go in the mix.
Stuffed Peppers w/ Israeli Couscous & Herbs:
multi-color bell peppers, ribbed & seeded and cut into thirds (make little boats)
1 cup of Israeli pearl couscous
handful of mint, basil, parsley, green onions
1/4 cup of chopped pistachios or pine nuts
2 cloves garlic, minced
1 tsp paprika
zest of a lemon and the juice
kosher salt & pepper
fresh chopped basil for the top
Cook the couscous as per directions in broth or salted water (about 20 minutes), drain and mix w/ olive oil so the pearls don't stick.
In a skillet, heat the herbs, scallions and paprika in some oil for about a minute to soften.
Add in the garlic and lemon zest and cook another minute.
Add the herb mixture to the couscous and coat w/ some more olive oil. Squeeze the lemon over the pasta and set aside. This is your stuffing.
Lay the little pepper boats in an oiled baking dish and spoon the couscous filling into each pepper.
Cover the dish with foil and bake for about an hour at 350F.
Sprinkle with fresh chopped basil before serving.