March 19, 2012

Couscous Stuffed Peppers

Stuffed peppers with a Mexican flare! I was originally going to use rice to fill them which is more conventional, but a box of couscous staring back at me from the pantry convinced me to try that instead. Great change of pace, and loved the texture it brought!

Vegan (with dairy-free cheese)

4 organic bell peppers
1 small onion, diced
3 cloves garlic, minced
1 cup whole wheat couscous
15 oz. can black beans, rinsed and drained
15 oz. can diced fire roasted tomatoes
1 cup shredded dairy-free cheese blend
1 1/2 tsp. cumin
1/2 tsp. chili powder
Salt to taste

Cook couscous: boil 1 cup salted water in a saucepan. Remove from heat, add couscous, stir, and cover. Let sit 5 minutes. Uncover and fluff.
Saute onion, garlic with salt over medium heat for 8-10 minutes. 
Add black beans, tomatoes, cumin, chili powder. Combine and heat for 5 minutes.
Meanwhile cut peppers in half lengthwise, remove stem, and clean out inner ribs with a spoon.
Preheat oven to 350.
In a large bowl, combine cooked couscous, cheese, and black bean mixture.
Fill each pepper half, lightly packing down, and place in a 9x13 baking dish.
Add a little water to the bottom of the pan and cover with foil. Bake for 40 minutes.
Remove foil, add additional cheese on top if desired, and bake for 5-10 more minutes.

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