STUFFED YELLOW PEPPERS WITH ISRAELI COUSCOUS AND PESTO
The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h15m
Yield Serves six
Number Of Ingredients 10
Steps:
- Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan. Add the couscous. Stir until the couscous begins to color and smell toasty. Add 2 cups water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 15 minutes or until the couscous is tender. Drain.
- Turn on a blender or a food processor fitted with the steel blade. Drop in the garlic. When it is chopped and adhering to the sides of the blender jar or food processor bowl, stop the machine and scrape down the sides. Add the basil leaves and salt to taste. Turn on the machine, and add the remaining olive oil. Process until smooth. Add the cheese, and blend until incorporated.
- Preheat the oven to 350 degrees. Oil a lidded casserole large enough to accommodate all of the peppers. Combine the couscous and pesto. Stir together. Taste and adjust seasonings, adding salt and pepper to taste. Fill the halved peppers with this mixture, and arrange in the casserole. Pour the tomato sauce or purée into the dish. Cover and bake 45 minutes to an hour until the peppers are soft but still hold their shape. Remove from the heat, and serve hot or at room temperature, with some of the tomato sauce spooned over the top. Garnish with basil leaves.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 4 grams
SWEET AND SOUR COUSCOUS-STUFFED PEPPERS
Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
- Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
- Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
- Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.
COUSCOUS-STUFFED PEPPERS WITH BASIL SAUCE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Filling: In a medium saucepan, 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. Cooks
- 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.
COUSCOUS AND FETA STUFFED PEPPERS
Steps:
- Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.
HALLOUMI STUFFED PEPPERS
Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter
Provided by Good Food team
Categories Dinner, Starter, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
- Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.
Nutrition Facts : Calories 334 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.4 milligram of sodium
ITALIAN STUFFED SWEET PEPPERS
Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes
Provided by Lucy Netherton
Categories Main course
Time 45m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
- Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs
- Bake for 15-20 mins until the top is crisp and the peppers are tender.
Nutrition Facts : Calories 419 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
BEEF & COUSCOUS STUFFED ROASTED BELL PEPPERS
Make and share this Beef & Couscous Stuffed Roasted Bell Peppers recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
- Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
- Set aside.
- Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
- Pour off drippings.
- Season with salt and pepper.
- Stir water and seasonings packet from couscous mix into beef mixture.
- Bring to a boil.
- Stir in couscous; remove from heat.
- Cover and let stand 5 minutes.
- Stir in olives.
- Spoon beef mixture evenly into each pepper half; sprinkle with cheese.
Nutrition Facts : Calories 433.7, Fat 14.6, SaturatedFat 6.2, Cholesterol 82, Sodium 373.5, Carbohydrate 43.9, Fiber 5.9, Sugar 7.8, Protein 31.4
STUFFED PEPPERS WITH COUS-COUS
good for dinner partys
Provided by dlewiscook
Time 1h
Yield Serves 1
Number Of Ingredients 6
Steps:
- Chop the top of the pepper
- Scoop the the inside out (seeds as well) and clean the copping bord
- Open the Cous-Cous and put it in a jug with boiling water
- When ALL of the water is gone stuff the pepper with Cous-Cous
- With the remainder make a bed for the pepper
- Then put it in the oven on 200 Degrees for 15 minutes
COUSCOUS STUFFED BELL PEPPERS
Make and share this Couscous Stuffed Bell Peppers recipe from Food.com.
Provided by Mrs B
Categories Peppers
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F/180C/gas mark 4.
- Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
- Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
- Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
- Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
- Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.
Nutrition Facts : Calories 407.6, Fat 9.2, SaturatedFat 1.3, Sodium 316.9, Carbohydrate 71, Fiber 12.2, Sugar 8.7, Protein 13.5
MEDITERRANEAN STUFFED PEPPERS
Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
- Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.
Nutrition Facts : Calories 321 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
COUSCOUS AND FETA STUFFED BELL PEPPERS
I originally got this recipie out of a shape magazine but I found the serving sizes far too large so I cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.
Provided by Umberle
Categories Peppers
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
- Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
- Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
- Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
- Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
- Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
- Bake 15 minutes. Serve immediately.
Nutrition Facts : Calories 276, Fat 7.2, SaturatedFat 3.4, Cholesterol 17.8, Sodium 837, Carbohydrate 43.8, Fiber 8.2, Sugar 7, Protein 11.3
STUFFED YELLOW PEPPERS WITH ISRAELI COUSCOUS AND PESTO
Steps:
- 1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan. Add the couscous. Stir until the couscous begins to color and smell toasty. Add 2 cups water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 15 minutes or until the couscous is tender. Drain. 2. Turn on a blender or a food processor fitted with the steel blade. Drop in the garlic. When it is chopped and adhering to the sides of the blender jar or food processor bowl, stop the machine and scrape down the sides. Add the basil leaves and salt to taste. Turn on the machine, and add the remaining olive oil. Process until smooth. Add the cheese, and blend until incorporated. 3. Preheat the oven to 350 degrees. Oil a lidded casserole large enough to accommodate all of the peppers. Combine the couscous and pesto. Stir together. Taste and adjust seasonings, adding salt and pepper to taste. Fill the halved peppers with this mixture, and arrange in the casserole. Pour the tomato sauce or purée into the dish. Cover and bake 45 minutes to an hour until the peppers are soft but still hold their shape. Remove from the heat, and serve hot or at room temperature, with some of the tomato sauce spooned over the top. Garnish with basil leaves. Advance preparation: The cooked couscous will keep for three or four days in the refrigerator. The peppers can be made a day ahead and reheated or served at room temperature. Nutritional information per serving: 281 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 9 grams monounsaturated fat; 3 milligrams cholesterol; 36 grams carbohydrates; 4 grams dietary fiber; 80 milligrams sodium (does not include salt to taste); 8 grams protein Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
MOROCCAN CHICKPEA AND COUSCOUS STUFFED PEPPERS
Make and share this Moroccan Chickpea and Couscous Stuffed Peppers recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
- Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes.
- Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat.
- Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint.
- Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney.
Nutrition Facts : Calories 397.2, Fat 7.2, SaturatedFat 1, Sodium 488.4, Carbohydrate 71.7, Fiber 12.6, Sugar 7, Protein 13.9
More about "stuffed yellow peppers with israeli couscous and pesto recipes"
VEGETARIAN STUFFED BELL PEPPERS WITH ISRAELI COUSCOUS
From veryveganval.com
Servings 4Total Time 1 hr 10 mins
COUSCOUS STUFFED PEPPERS (ISRAELI COUSCOUS) - STRIPED …
From stripedspatula.com
Ratings 7Calories 609 per servingCategory Main Course, Side Dish
- Preheat oven to 400 degrees F. Toss peppers with 2 tablespoons olive oil, a few pinches of salt, and black pepper. Roast, cut sides up, for 15-20 minutes, until softened.
- Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, and 2 tablespoons chopped chives. Season vinaigrette to taste with a few pinches of salt and pepper.
STUFFED PEPPERS WITH COUSCOUS - EASY SUPPER RECIPE
10 BEST COUSCOUS STUFFED PEPPERS CHEESE RECIPES - YUMMLY
From yummly.com
10 BEST COUSCOUS WITH PEPPERS AND ONIONS RECIPES | YUMMLY
From yummly.com
LENTIL & COUSCOUS STUFFED PEPPERS - COOKIE AND KATE
From cookieandkate.com
ISRAELI COUSCOUS RECIPE WITH PESTO AND SPRING VEGETABLES
From thevintagemixer.com
STUFFED PEPPERS WITH COUSCOUS (STEP BY STEP GUIDE) - PROPERFOODIE
From properfoodie.com
VEGAN COUSCOUS STUFFED BELL PEPPERS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MEDITERRANEAN STUFFED PEPPERS WITH COUSCOUS - OUR HAPPY MESS
From ourhappymess.com
COUSCOUS STUFFED BELL PEPPERS, WHATS COOKING AMERICA
From whatscookingamerica.net
CHEESY COUSCOUS STUFFED PEPPERS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
ISRAELI STUFFED PEPPERS - SOLERANY.COM
From solerany.com
STUFFED VEGETABLE RECIPES FOR HEALTH - THE NEW YORK TIMES
From well.blogs.nytimes.com
BELL PEPPERS STUFFED WITH ISRAELI COUSCOUS AND LENTILS - COOKSTR.COM
From cookstr.com
ISRAELI STUFFED PEPPERS - TASTY KITCHEN
From tastykitchen.com
BELL PEPPERS STUFFED WITH ISRAELI COUSCOUS AND LENTILS ... - HEALTHY …
From recipes.sparkpeople.com
ISRAELI COUSCOUS STUFFED PEPPERS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BAKED PESTO STUFFED PEPPERS RECIPE - SACLA'
From sacla.co.uk
KALE PESTO COUSCOUS STUFFED PEPPERS - LOVE AND OLIVE OIL
From loveandoliveoil.com
EASY COUSCOUS STUFFED BELL PEPPERS RECIPE - HOME & PLATE
From homeandplate.com
STUFFED PEPPER RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
COUSCOUS STUFFED RED PEPPERS RECIPE - LOVE AND LEMONS
From loveandlemons.com
COUSCOUS AND SAUSAGE STUFFED PEPPERS - GO GO GO GOURMET
From gogogogourmet.com
CROCKPOT ISRAELI-STYLE STUFFED PEPPERS RECIPE | THE NOSHER
From myjewishlearning.com
STUFFED PEPPERS WITH COUSCOUS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ISRAELI COUSCOUS WITH PEPPERS | VEGAN RECIPES, RECIPES, STUFFED …
From pinterest.com
ISRAELI COUSCOUS STUFFED ACORN SQUASH | THE NOSHER - PINTEREST
From pinterest.com
STUFFED PEPPERS WITH COUSCOUS, COURGETTE AND MOZZARELLA
From abundantenergy.ca
You'll also love