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Chicken & Mushroom Couscous Mini Bells
1/4 LB chicken tenderloins, chopped small
3 large button mushrooms, minced
1 green onion, sliced thin (include green parts)
1/2 pkg. (1 LB) sweet mini bell peppers (approx. 8 peppers)
1 box (5.6 oz.) Near East Couscous Mix with toasted pine nuts
Olive oil or margarine
Freshly-ground black pepper to taste
Parmesan or Romano cheese
Nonstick cooking spray
Slice tops off mini bell peppers; set aside. Carefully remove seeds and pinch off white rind from inside the peppers. Rinse bell peppers under cold water. Place peppers in a steamer or pan of boiling water; cook, covered, for about fifteen to twenty minutes or until peppers are somewhat tender but not too soft. Drain.
Cut edible portions from pepper tops; chop fine and then sauté in olive oil or margarine with chicken, mushrooms, green onion and freshly-ground black pepper until soft or until chicken is no longer pink inside. Set aside. Cook couscous according to package directions. Add sautéed chicken mixture; stir well. Allow mixture to cool slightly before filling cooked mini bell peppers. Coat a baking dish with nonstick cooking spray; spoon leftover couscous mixture into dish and smooth evenly with a spatula. Push the bottom of stuffed bell peppers into couscous mixture so they stand upright. Sprinkle Parmesan or Romano cheese on top of bell peppers and couscous.
Place baking dish under broiler on low heat; cook until couscous mixture browns slightly. Allow to cool for about five minutes before serving.
Note: Adding salt is not necessary as there is more than enough salty taste in the couscous seasoning packet.
*Chicken & Mushroom Couscous Mini Bells images (C) Shenanchie O'Toole (2015). Click on image above to view larger size in a new window.
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