Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mediterranean couscous stuffed peppers. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
These vibrant stuffed peppers are packed full of fresh, summer flavours, from BBC Good Food magazine. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Stuff brightly colored bell pepper halves with a Mediterannean-inspired lamb and couscous filling.
Mediterranean couscous stuffed peppers is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Mediterranean couscous stuffed peppers is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mediterranean couscous stuffed peppers using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mediterranean couscous stuffed peppers:
- Take 4 Bell peppers
- Make ready 1 Cup Couscous
- Prepare 1 Cup Vegetable stock
- Make ready Handful raisins
- Take Handful almonds
- Make ready 2 Tablespoons Olive oil
- Prepare 1 Lemon
- Take 2 Cloves Garlic
- Make ready 1 Teaspoon cumin Freshly roasted
- Take 1 Teaspoon Coriander powder
- Get Pinch Salt pepper &
- Get 1/2 Cup Pomegranate seeds
- Prepare 1 Tablespoon bell pepper Finely chopped
- Prepare 1/2 Bunch Coriander leaves
These delicious Mediterranean stuffed peppers are filled with melted Edam and make a great midweek meal. This is a great option for vegetarians. These peppers are best made and eaten on the same day so. Reto dishes-like stuffed peppers- might remind us of long hours in the Kitchen, But these can be on the table surprisingly fast.
Steps to make Mediterranean couscous stuffed peppers:
- Ready your peppers:Preheat the oven to 200C. Chop off the head off each pepper and deseed it while taking care to keep it whole and intact. Toss the whole peppers with some olive oil and grill them in the preheated oven for 10-15 min.
- To prepare the couscous filling. Bring the stock to a boil. In a heat proof bowl, mix the quick cooking couscous with raisins and pour the stock over it. Cover with cling wrap to let it cook in its steam.
- Mix olive oil, lemon juice, garlic, cumin, coriander, salt & pepper in a bowl or a jar. Check if the couscous is done. It should have turned soft and the grains should separate easily with a fork. (If it is still crunchy then cover it back and let it sit covered for another 5 min.)
- Once it is done, fluff up the couscous. Add onions, pomegranate, almonds, peppers and fresh coriander to the ready couscous. Pour the prepared dressing over it and give it a good toss until well combined.
- Take out the half grilled peppers out of the oven and fill them with the prepared couscous mixture. Place the stuffed peppers back in the baking tray and place their tops back on. Drizzle some oil over the peppers if needed. Grill it for another 10 min. Serve hot.
Paid partnership. · Mediterranean Couscous-Stuffed Peppers. These vibrant stuffed peppers are loaded with fluffy couscous, sweet carrots and raisins, and briny feta—all brought together with a nutty tahini-lemon dressing. We're baking the peppers to deliciously meld their flavors, then serving them over a bright, cooling layer of lemon-seasoned yogurt. Try our twist on this Southern favorite - the ever-popular stuffed peppers - but instead of the traditional beef and rice, fill it full of lamb and couscous to add a little edge and a lot of flavor. Mediterranean Stuffed Peppers are a vegetarian dish that's full of fragrant spices and fresh flavor.
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