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
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.
Tags: Entrees; Food Photos;
Vegetarian
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