Couscous Bell Peppers

Posted Monday, 04/17/17

 

The other day I was in the mood for stuffed bell peppers but had no meat in my fridge or freezer. Rather than allow the bell peppers to go to waste, I decided to improvise.

 

Couscous Bell Peppers

4 bell peppers, cleaned with tops & seeds removed

1 box (5.6 oz.) Near East Couscous Mix (toasted pine nut flavor)

6 baby carrots, peeled and sliced thin

1/4 C small button mushrooms, sliced

1 to 2 TBS onion, mince

Vegetable broth

 

Remove tops from bell peppers using a sharp knife. Reserve tops. Clean inside of peppers under cold water, removing seeds and white rinds. Allow to drain in a colander. Cook the couscous according to package directions.


Chop the bell pepper tops into small pieces; add to sliced baby carrots, sliced mushrooms and minced onion in a large skillet. Cook over medium heat, stirring occasionally, until carrots and onions are soft. Add cooked couscous; mix well. Spoon mixture into empty bell peppers until full. Level top with the back of a spoon. Place the stuffed peppers into a large cooking pot. Add vegetable broth and water until liquid level reaches halfway up pepper sides. Cover pot, leaving lid at a slight angle to allow steam-venting. Cook over medium heat for about one hour, or until peppers are tender but not too soft. Serve.

The peppers were almost just as good as the original, meat-filled version.

 

Blog Tags: Entrees

 

Blog Tag Tags: Entrees; Food Photos; Vegetarian  Send a comment about this blog entrySend Comment >