Like, really fast.
I snack on them, I cut them up into salads, I roast them, and I use them as a dipper for hummus and such.
I use them a lot, so naturally I was ecstatic when I found red and yellow peppers on sale for $0.88 each at Sun Harvest. After receiving approval from my mother, I went to town and picked out several peppers. Other than using them in the aforementioned ways, I wanted to try something I’d only attempted one other time: stuffed peppers.
I began the search for a stuffed pepper recipe that appealed to me, but after looking at a few different ones, I realized that they all consisted of the same basic thing: a grain, vegetables and tomato sauce. I’ll just make up my own recipe, but dang, I don’t have a grain, I thought to myself. After pulling apart my pantry, a waning box of plain cous cous proved me wrong.
Saucy Stuffed Cous Cous Peppers
- Two large bell peppers, color of your choice (I used one red, one yellow)
- 1 cup cooked plain cous cous
- 1/2 zucchini, chopped (about 1/2 cup?)
- 1/2 yellow squash, chopped (about 1/2 cup?)
- 1/2 cup Great Northern Beans (or any bean of your preference)
- 1 clove of garlic, minced
- Seasonings, to taste*
- 2/3 cup canned tomatoes + extra for topping**
- handful of fresh spinach
- 3 tbsp nutritional yeast
- olive oil
- Optional: crushed pita chips, for topping
*I used onion powder, sea salt, pepper, chili powder, a shake of Mrs. Dash Original and quite a bit of a special German seasoning we have called Tzatsiki. It’s not the greek yogurt dip you’re thinking of, but it really made the dish. My guess is that most of you don’t have it, so just use whatever sounds good to you.
**Any kind of canned tomato product will work for this: tomato sauce, canned tomatoes, crushed tomatoes, tomato paste–whatever. I used canned, diced tomatoes so I could get some juice + tomato bits. If you choose to use sauce, I’d recommend slicing some fresh tomatoes into the mix.
Preheat the oven to 400 degrees. Wash and cut the tops off of your peppers. Remove the white insides and all seeds, then place them standing up in a foil-lined baking dish. If they won’t stand up, feel free to cut a little sliver off of the bottoms. Put them in the oven to begin roasting.
If your cous cous is not already cooked, do so now.
Heat up a saucepan over medium-high with some olive oil, then add the zucchini and squash. Let them cook til soft, then add the beans and garlic to the pan. Add the seasonings and stir so everything is well coated, then add in the tomatoes. Once you feel like everything is sufficiently cooked and heated, remove the pan from heat. Stir in the spinach so it wilts, then stir in the nutritional yeast. (The alternative to this is adding everything at once at cooking it together, but certain things take more/less time to cook, so this is how I did it. Do whatever you like.)
Remove the peppers from the oven. Combine the veggie mixture and the cous cous, then stuff each pepper with the filling. I was able to fit about 2/3 cup into each pepper. Pour a few spoonfuls of the remaining tomato (sauce) over the top of each pepper and along the sides. Roast the stuffed peppers for about 10 minutes, then pull them out. Add the crushed pita chips to the top of each pepper, then let them cook for another 5 minutes. Let cool and dig in!
These are delicious and very filling! I cut myself 1/2 a yellow one and 1/2 a red one, but I could only eat about 1/2 of what was on my plate, haha. Let me know if you give these a try and tell me what you think!
Question of the Day: Do you like peppers? Have you ever made stuffed peppers?
Thanks for reading!