Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, couscous filled red bell peppers. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Couscous filled red bell peppers is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Couscous filled red bell peppers is something which I’ve loved my entire life. They’re nice and they look fantastic.
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To begin with this particular recipe, we have to first prepare a few components. You can have couscous filled red bell peppers using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Couscous filled red bell peppers:
- Prepare 4 red bell peppers
- Take 1 yellow onion
- Take 2 garlic cloves
- Make ready 6 little rounded red peel radishes
- Get to taste Salt
- Get to taste Black pepper
- Prepare to taste Dried or fresh oregano
- Take to taste Dried or fresh basil
- Make ready 4 tbsp soy sauce
- Take 4 tbsp honey
- Prepare 90 g couscous
- Get 2 + 1 tbsp sunflower oil
- Take 1 big fresh tomatoe
- Prepare 1 carrot
- Get 1 veggie soup cube
- Get 80 g cheddar style cheese
Red peppers are stuffed with a delicious mix of lemony kale, mint, pine nuts, and cilantro. Roasted red peppers are filled with toasted Israeli couscous-a chewy, delicious, pearl shaped pasta. Sautéd collard greens are added to the mix for your dose of green veggies and chickpeas for one of my favorite protein sources. Sun dried tomatoes add a burst of umami, salty flavor and bring a Mediterranean vibe to the dish.
Steps to make Couscous filled red bell peppers:
- On 2 tbsp of oil start to fry the smashed garlic cloves and the onion which you cut in small squares. Add the spices.
- When the onion becomes transparent, add the radishes and carrots and tomatoe, all cut in small squares. Add the soy sauce and honey also, add little water if needed.
- When the veggies look cooked add the couscous, add the veggie soup square and more water if needed. Cook till the couscous is ready. Put aside.
- Cut off the "hats" of red bell peppers and oil them from the inside with one tbps oil and bake them in the oven on 200 degrees celsius for approx. 15 minutes.
- Fill the bell peppers with the veggie couscous and top it with shredded cheese, then put back the "hats" and serve. Let me know if you liked the recipe :D
Sautéd collard greens are added to the mix for your dose of green veggies and chickpeas for one of my favorite protein sources. Sun dried tomatoes add a burst of umami, salty flavor and bring a Mediterranean vibe to the dish. Red bell peppers are ripened the longest and are generally the sweetest, with yellow and orange falling in the middle. For the filling, I like to use pearled ( Israeli ) couscous. This is the larger, heartier couscous variety that looks, as its name suggests, like little pearls of pasta.
So that’s going to wrap this up for this exceptional food couscous filled red bell peppers recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
