Couscous stuffed bellpeppers with basil sauce

Couscous stuffed bellpeppers with basil sauce

Ingredients
1 cup low-sodium chicken broth
2 teaspoon ground cumin
1 cup chickpeas, rinsed and drained
1/4 cup dried currants
1 packed cup baby spinach leaves, chopped
4 oz feta cheese, crumbled
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
4 medium red bell peppers or poblano peppers, see alternate cooking instructions
Hot water, as needed

1 packed cup fresh basil leaves
1/2 cup creme fraiche
3 tablespoon extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoon fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Instructions:

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a small pot, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes.

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

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If using slow-cooker, skip the chicken broth and add the dry couscous and cumin directly to the bowl with the rest of the filling. Cook in the slow cooker for 4 hours on High.

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If using poblanos, instead preheat the oven to 475. Halve and clean the poblanos, cover in oil, salt, and pepper, and roast the halves for 11-13 minutes, until slightly softened. Remove from oven, but leave oven on.

When filling is ready, pack into the poblano halves. Return to the oven for 5 minutes, until the peppers are softened. Remove from oven and let sit for two minutes, then drizzle with sauce and serve.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
2596
Total Fat
168
Saturated Fat
60
Total Carbohydrate
104
Dietary Fiber
32
Sugars
48
Protein
60
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