Preparation: 10 Minutes
Cooking time: 40 Minutes
We all love peppers, but we don't give them all the attention we should. Every once in a while, the pepper deserves to be its own dish as opposed to being just another ingredient used to make something else taste better. You can eat these Stuffed Peppers with a knife and a fork, or you can pick it up with your hands and get stuck right in, which makes these guys perfect for BBQ season, and it's a great vegetarian option. This recipe can be cooked on a BBQ just as easy as in the oven, so make sure that you keep these in mind on the next sunny day.
Ingredients:
3 Bell Peppers
1 Courgette
1 Aubergine
1 Red Onion
2 Cloves Garlic
100g Couscous
500ml Vegetable Stock
500ml Vegetable Stock
Small Handful Parsely
Sea Salt and Cracked Black Pepper
Method:
Start by slicing the courgette and aubergine into long thin slices, and half the red onion. Under a hot grill or on a griddle pan, cook the veg on both sides until its coloured but not burned, this should take between 5 and 10 minutes. Preheat the oven to 180C.
Heat the veg stock in a pot. Finely chop the garlic and parsley, and with a generous amount of salt and pepper, mix it with the couscous in a large heatproof bowl. When the veg stock comes to a boil pour it into the bowl on top of the couscous and cover the bowl with a plate. After about 5 minutes the water should be absorbed and the couscous will be perfectly cooked. Fluff the couscous up, and break it apart with a fork.
Chop the grilled veg up roughly, and throw it into the bowl with the couscous. Give this a good mix, and prepare your peppers to stuff. Depending on the meal and the amount of people you are feeding you can either slice the peppers right down the middle, removing the seeds but leaving the stalk and stuffing half peppers, this will serve 6 people. Or alternatively you can take the top off, seeds out and stuff the entire pepper. Either way it will taste amazing. Put the peppers in the oven for about 20 minutes, or until the skin starts to char. The peppers will be softened and sweeter and ready to eat.
This recipe can be 100% changed up to suit whatever vegetables you like, or have left in the fridge. Mushrooms, tomatoes and chillis are just a couple of things that would be perfect in this recipe. If your not a fan of couscous, you could use some leftover mashed potato or sweet potato and even top it with a bit of your favorite cheese. Mess around with it and find the perfect pepper stuffing for you!
Heat the veg stock in a pot. Finely chop the garlic and parsley, and with a generous amount of salt and pepper, mix it with the couscous in a large heatproof bowl. When the veg stock comes to a boil pour it into the bowl on top of the couscous and cover the bowl with a plate. After about 5 minutes the water should be absorbed and the couscous will be perfectly cooked. Fluff the couscous up, and break it apart with a fork.
Chop the grilled veg up roughly, and throw it into the bowl with the couscous. Give this a good mix, and prepare your peppers to stuff. Depending on the meal and the amount of people you are feeding you can either slice the peppers right down the middle, removing the seeds but leaving the stalk and stuffing half peppers, this will serve 6 people. Or alternatively you can take the top off, seeds out and stuff the entire pepper. Either way it will taste amazing. Put the peppers in the oven for about 20 minutes, or until the skin starts to char. The peppers will be softened and sweeter and ready to eat.
This recipe can be 100% changed up to suit whatever vegetables you like, or have left in the fridge. Mushrooms, tomatoes and chillis are just a couple of things that would be perfect in this recipe. If your not a fan of couscous, you could use some leftover mashed potato or sweet potato and even top it with a bit of your favorite cheese. Mess around with it and find the perfect pepper stuffing for you!
Post a Comment