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Couscous Mini Bells
1 pkg. (2 LBS) sweet mini bell 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
Slice tops off mini bell peppers; set aside. Carefully remove seeds and pinch off white rind from inside the peppers. Rinse peppers under cold water. Place peppers in a steamer or pan of boiling water; cook, covered, for about thirty to forty-five minutes or until peppers are somewhat tender but not too soft.
Cut edible portions from pepper tops; chop fine and then sauté in olive oil or margarine with freshly-ground black pepper until soft. Set aside. Cook couscous according to package directions. Add sautéed bits of pepper tops and stir. Allow mixture to cool slightly.
Place steamed peppers in a glass dish so that they stand upright, leaning one against the other if necessary. Spoon couscous mixture into each pepper until even on top. Sprinkle with Parmesan or Romano cheese. Warm in the microwave for about one minute; serve.
Note: Adding salt is not necessary as there is more than enough salty taste in the couscous seasoning packet.
Suggestions: For Couscous Mini Bells, try using fresh mini bell peppers from Primetime Produce and the toasted pine nut variety couscous from Near East.
*Couscous Mini Bells and mini bell peppers images (C) Shenanchie.
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