Entrees > Couscous Bell Peppers >
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, minced
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.
*Couscous Bell Peppers images (C) Shenanchie (2017). Click on image above to view larger size in a new window.
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