These couscous stuffed peppers are amazing! They are somewhat time consuming, taking almost an hour of cook time. The prep time is around 15 minutes but trust me, they are delicious and worth a little extra time! Even my meat-atarian husband approves! I wish I had more things to put this basil sauce on… it’s simply delightful!
1 cup vegetable broth (or 1/2 bouillon cube in 1 cup water)
2 tsp ground cumin
3/4 cup couscous
1 cup canned cannellini beans (or garbanzo beans)
1 packed cup chopped baby spinach leaves
1/2 cup (4 oz) crumbled feta cheese
2 Tbsp olive oil
4 Bell Peppers- in any color- I used red (or 5 small pappers)
1 packed cup fresh basil leaves (or 3 Tbsp of basil in the tube)
1/2 cup Sour Cream (I used light)
2 Tbsp oil
2 Tbsp water
2 garlic cloves, chopped
2 tsps fresh lemon juice
Fresh ground pepper/Salt to taste
Put the oven rack in the center of the oven and pre-heat to 400 degrees F.
Filling: In a medium sauce pan, bring the vegetable broth (or bouillon cube) and cumin to boil over medium high heat.
Remove 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 minutes.
Meanwhile, Slice the tops of the peppers and remove the ribs and seeds. If necessary, cut a thin slice from the base to help the peppers stand up (be extremely careful, it needs to be THIN or you’ll end up cutting a whole in the bottom of your pepper). Place your peppers into an 8 x 8 baking dish, I used an 8x 11 inch glass pan.
Put the couscous in a large bowl and add the beans, spinach, feta and 2 Tbsp of olive oil. Season with salt and pepper to taste. Stir until all the ingredients are combined.
Stuff the peppers with the filling and fill the baking dish with 1 cup hot water.
Bake until the filling is golden and the peppers are cooked through, about 50 minutes. Check after 20 minutes, if the couscous is browning cover the pan with foil to prevent burning.
Now it’s time to make the basil sauce! In a blender or small food processor, combine the basil, sour cream, olive oil, water, garlic, lemon juice, salt and pepper. Blend until smooth.
Remove the peppers from the oven. Spoon the sauce over and around the peppers and serve. These peppers also re-heat quite nicely! Enjoy