Stuffing a veggie is one of my favorite non-meat dinners, and it is so simple the entire meal can be done in under thirty mintutes! It gives a great presentation which makes it a perfect dish for entertaining, use as the entrée or as a side dish. This is a classic dish that I have made all sorts of different versions. So don’t be afraid to experiment! Try orzo or rice instead of couscous or mozzarella instead of feta and of course feel free to change the vegetable combinations. Tomatoes instead of a bell?
1 cup couscous (cook to directions)
2 bell peppers
1 red onion, sliced in to small pieces
1 clove of garlic, minced
1 baby zucchini, sliced
1 cup cherry tomatoes, sliced in half
1/3 cup chopped up feta
Pinch of crushed red peppers
Olive Oil, Salt, and Pepper to taste
In a large sauce pan bring about 6 cups of water to a boil. Cut your bell peppers around the stem to create about a one inch hole (large enough to spoon the stuffing in).When the water comes to a boil put your bell pepper in for about 4 minutes (until tender). Remove bell peppers from water and drain. Prepare couscous according to directions. Preheat the oven to 400 degrees.
Meanwhile in a skillet start with a tablespoon of oil and a pinch of crushed red peppers, add the garlic, onion, and zucchini and season with salt and pepper. Sauté until onions and zucchini is translucent. In a large bow mix in the onion and zucchini mixture with the couscous, cheery tomatoes, and feta. This is your stuffing! Firmly pack each bell pepper.
Once your bell pepper is stuffed you can cook in the oven (I usually cook in a Pyrex pan with a light brush of olive oil). And cook for about 15 minutes. Your done!
1 cup couscous (cook to directions)
2 bell peppers
1 red onion, sliced in to small pieces
1 clove of garlic, minced
1 baby zucchini, sliced
1 cup cherry tomatoes, sliced in half
1/3 cup chopped up feta
Pinch of crushed red peppers
Olive Oil, Salt, and Pepper to taste
In a large sauce pan bring about 6 cups of water to a boil. Cut your bell peppers around the stem to create about a one inch hole (large enough to spoon the stuffing in).When the water comes to a boil put your bell pepper in for about 4 minutes (until tender). Remove bell peppers from water and drain. Prepare couscous according to directions. Preheat the oven to 400 degrees.
Meanwhile in a skillet start with a tablespoon of oil and a pinch of crushed red peppers, add the garlic, onion, and zucchini and season with salt and pepper. Sauté until onions and zucchini is translucent. In a large bow mix in the onion and zucchini mixture with the couscous, cheery tomatoes, and feta. This is your stuffing! Firmly pack each bell pepper.
Once your bell pepper is stuffed you can cook in the oven (I usually cook in a Pyrex pan with a light brush of olive oil). And cook for about 15 minutes. Your done!
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