Couscous Stuffed Ancient Sweets Red Peppers Recipes

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SWEET AND SOUR COUSCOUS-STUFFED PEPPERS



Sweet and Sour Couscous-Stuffed Peppers image

Stuff couscous and beef into sweet bell peppers for a nutritious protein-packed meal. The bold colors of the antioxidant-packed bell peppers aren't just for decoration-the more bright colors you can pile onto your plate, the healthier your meal will be.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 large shallot, cut into chunks
1 1/2 tablespoons olive oil
1/2 pound lean ground beef
2 tablespoons plus 4 teaspoons tomato paste
1/3 cup chopped fresh parsley, dill or a combination
1/3 cup golden raisins
2 tablespoons red wine vinegar
Kosher salt
4 red, yellow, orange or green bell peppers or a mix of colors, halved lengthwise and seeded
1/2 cup whole wheat couscous
3/4 cup grated asiago cheese

Steps:

  • Preheat the oven to 450 degrees F. Pulse the carrots, celery and shallots in a food processor until coarsely chopped.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium high. Add the chopped vegetables and cook, stirring frequently, until light golden and soft, 8 to 10 minutes. (Add a splash of water if the mixture begins to stick.) Add the ground beef and 4 teaspoons of the tomato paste and cook, breaking the mixture up with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon of the vinegar and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and the mixture gets saucy, about 1 minute. Let cool slightly.
  • Meanwhile, toss the pepper halves with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are pliable, 10 to 12 minutes. Carefully uncover the bowl and pour out any liquid that has accumulated.
  • Stir the couscous into the beef mixture. Whisk together the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar and 3/4 cup water in the bottom of a large baking dish.
  • Carefully transfer the peppers to the baking dish cut-side up and fill each pepper with the couscous mixture. Sprinkle with the cheese. Cover with foil and bake until the peppers are tender and the stuffing is hot, 20 to 25 minutes. Serve warm or at room temperature drizzled with the tomato cooking liquid.

COUSCOUS-STUFFED PEPPERS WITH BASIL SAUCE



Couscous-Stuffed Peppers with Basil Sauce image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan 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 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
  • Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
  • Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
  • Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

COUSCOUS STUFFED ANCIENT SWEETS (RED PEPPERS)



Couscous Stuffed Ancient Sweets (Red Peppers) image

Ancient Sweets are long skinny RED peppers. If you can find them, it will be gorgeous. Use what you can find.

Provided by Ambervim

Categories     Low Cholesterol

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

6 bell peppers (Ancient Sweets)
salt
1 cup chicken broth
2 teaspoons kosher salt
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon curry powder
1 tablespoon garlic, minced
1/4 teaspoon cayenne pepper
3/4 cup couscous, dry
1 cup garbanzo beans, drained (canned or measure after cooking)
2 celery ribs, large, cut 1/4 inch dice
3 green onions, thinly sliced
1 cup cranberries, dried and chopped (if fresh you will have to adjust for the juice)
1/2 cup apricot, dried chopped
1 cup walnuts, toasted chopped
1 cup feta cheese, crumbled
1 egg, lightly beaten

Steps:

  • Preheat oven to 375F
  • Slitpeppers vertically down the center, leaving the stem intact. Gently spread peppers open and carefully remove the seeds. Season the inside with salt.
  • Stuffing:.
  • Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. Bring to a quick boil over high heat. Stir in couscous.
  • Immediately remove from the heat and quickly cover with a tight lid. Set for 15 minutes.
  • After 15 minutes, exactly, remove the lid and fluff with a fork. Transfer the couscous to a large bowl. Add the remaining ingredients and toss to combine. Lightly pack the mixture into the peppers.
  • Place the peppers on a silpat lined baking sheet (or spray with cooking spray) and bake for about 15-20 minutes or until the filling is hot and the peppers are tender.

Nutrition Facts : Calories 410.2, Fat 22.4, SaturatedFat 5.8, Cholesterol 53.2, Sodium 1135.6, Carbohydrate 41.2, Fiber 8, Sugar 7.1, Protein 14.9

BEEF & COUSCOUS STUFFED ROASTED BELL PEPPERS



Beef & Couscous Stuffed Roasted Bell Peppers image

Make and share this Beef & Couscous Stuffed Roasted Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
4 large red bell peppers or 4 large yellow bell peppers, cut lengthwise in half and seeded
1 cup zucchini, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups water
1 (5 7/8 ounce) package olive oil and garlic-flavored couscous
2 tablespoons pitted kalamata olives or 2 tablespoons ripe olives, coarsely chopped
1/4 cup feta cheese, crumbled

Steps:

  • Heat oven to 450 degrees.
  • In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
  • Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
  • Set aside.
  • Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
  • Pour off drippings.
  • Season with salt and pepper.
  • Stir water and seasonings packet from couscous mix into beef mixture.
  • Bring to a boil.
  • Stir in couscous; remove from heat.
  • Cover and let stand 5 minutes.
  • Stir in olives.
  • Spoon beef mixture evenly into each pepper half; sprinkle with cheese.

Nutrition Facts : Calories 433.7, Fat 14.6, SaturatedFat 6.2, Cholesterol 82, Sodium 373.5, Carbohydrate 43.9, Fiber 5.9, Sugar 7.8, Protein 31.4

COUSCOUS-STUFFED RED BELL PEPPERS



Couscous-Stuffed Red Bell Peppers image

Looking for a quick and easy dinner served in a different way? Then this colorful meal-in-a-pepper is for you! And you don't precook the peppers, so they're very fresh-tasting.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 5

1 box (5.7 oz) roasted garlic and olive oil-flavored couscous
1 1/4 cups water
2 large red bell peppers, cut in half lengthwise, seeds and membranes removed
1 cup chopped fresh spinach
1/4 cup grated Parmesan cheese

Steps:

  • Cook couscous in water as directed on box omitting oil; cover to keep warm.
  • Meanwhile, in 8-inch square (2-quart) microwavable dish, arrange bell pepper halves; add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on High 3 to 4 minutes or just until crisp-tender.
  • Stir spinach and cheese into couscous. Spoon mixture into pepper halves.

Nutrition Facts : Calories 390, Carbohydrate 74 g, Cholesterol 10 mg, Fat 1/2, Fiber 8 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g

COUSCOUS-STUFFED PEPPERS FOR TWO



Couscous-Stuffed Peppers For Two image

This is a relatively quick vegetarian stuffed pepper recipe I made using ingredients I had on hand. Instead of cabbage, you could easily sub other veggies you have available, though I really liked the crunchy texture it added to the meal.

Provided by Leigh Ann Zerr

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Couscous Recipes

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon olive oil
½ cup chopped yellow onion
2 cloves garlic, minced
1 ½ teaspoons dried parsley
sea salt and ground black pepper to taste
2 cups spaghetti sauce, divided
1 cup drained and rinsed kidney beans
1 cup cooked couscous
2 Roma tomatoes, diced
½ cup finely chopped cabbage
1 cup shredded mozzarella cheese, divided
2 bell peppers, tops and seeds removed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion, garlic, parsley, salt, and pepper; cook and stir until onion is tender, about 5 minutes. Add 1 cup spaghetti sauce, kidney beans, couscous, Roma tomatoes, and cabbage; simmer until heated through, 5 to 10 minutes.
  • Stir 1/2 cup mozzarella cheese into the skillet. Spoon mixture into the bell peppers.
  • Spread 1/2 cup spaghetti sauce in the bottom of a small casserole dish. Place stuffed peppers into the dish; cover with remaining 1/2 cup spaghetti sauce.
  • Bake in the preheated oven until peppers are tender, about 20 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over peppers. Bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 678.9 calories, Carbohydrate 88 g, Cholesterol 41.2 mg, Fat 23.5 g, Fiber 19.6 g, Protein 30.6 g, SaturatedFat 8.5 g, Sodium 1828.8 mg, Sugar 29.8 g

COUSCOUS WITH RED PEPPERS



Couscous With Red Peppers image

Provided by Pierre Franey

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 medium-size sweet red pepper, cored, seeded and chopped into small pieces
4 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1/4 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 cup water
1 cup quick-cooking couscous
4 tablespoons chopped parsley

Steps:

  • Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
  • Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
  • Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 2 grams

COUSCOUS AND FETA STUFFED BELL PEPPERS



Couscous and Feta Stuffed Bell Peppers image

I originally got this recipie out of a shape magazine but I found the serving sizes far too large so I cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.

Provided by Umberle

Categories     Peppers

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray
1 1/4 cups vegetable broth
2/3 cup couscous
6 large bell peppers, mixed colors
2 teaspoons olive oil
1/2 cup chopped onion
6 ounces zucchini, quartered lengthwise then sliced across thinly
6 ounces yellow squash, quartered lengthwise then sliced across thinly
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon salt
1 cup plum tomato, diced
15 ounces chickpeas, drained and rinsed
4 ounces crumbled feta cheese (about 1 cup)

Steps:

  • Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
  • Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
  • Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
  • Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
  • Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
  • Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
  • Bake 15 minutes. Serve immediately.

Nutrition Facts : Calories 276, Fat 7.2, SaturatedFat 3.4, Cholesterol 17.8, Sodium 837, Carbohydrate 43.8, Fiber 8.2, Sugar 7, Protein 11.3

COUSCOUS WITH RAISINS AND RED PEPPERS



Couscous With Raisins and Red Peppers image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, weekday, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1/3 cup finely chopped onions
1/2 cup sweet red peppers cut into small cubes
1 1/4 cups boiling water
1/3 cup raisins
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon grated orange rind
Salt and freshly ground pepper to taste
1 cup quick couscous
1 tablespoon butter

Steps:

  • In a saucepan with a tight lid, heat the olive oil. Add the onions and red peppers, and cook and stir until wilted. Do not brown. Add the water, raisins, cinnamon, cumin, orange rind, salt and pepper. Bring to a boil.
  • Remove from the heat, add the couscous and stir well. Cover and let stand for 5 minutes. Uncover, add the butter and fluff well with a fork. Serve with the tuna.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 394 milligrams, Sugar 9 grams, TransFat 0 grams

COUSCOUS-STUFFED RED BELL PEPPERS



Couscous-Stuffed Red Bell Peppers image

I made up this recipe because hubby doesn't like the "wet rice" in traditional stuffed peppers. But he loves the densely packed, drier couscous in these babies! And with ingredients like cheese and bacon, how could I miss? This is a real winner in our house!

Provided by MonkeyMazz

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 red peppers
1 cup couscous, cooked in fat-free broth
1/4 cup sunflower seeds
6 ounces low-fat turkey bacon, cooked and cut with kitchen shears into small pieces
4 ounces shredded low-fat cheddar cheese
salt
crushed red pepper flakes
oregano
parsley

Steps:

  • Clean, cut and halve peppers; bake in 350 degree oven until tender (I prefer a water bath to maintain moisture).
  • Cook couscous according to package directions, using broth instead of water; add salt, pepper, oregano and parsley during this process.
  • Add all other ingredients and pack firmly into peppers.
  • Bake until tops are toasted and cheese is sufficiently melted.

Nutrition Facts : Calories 400.2, Fat 15.7, SaturatedFat 4.1, Cholesterol 44.2, Sodium 696.3, Carbohydrate 43.6, Fiber 5.5, Sugar 6.2, Protein 22.1

COUSCOUS STUFFED BELL PEPPERS



Couscous Stuffed Bell Peppers image

Make and share this Couscous Stuffed Bell Peppers recipe from Food.com.

Provided by Mrs B

Categories     Peppers

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 large bell peppers
5 1/2 ounces couscous
2 garlic cloves, minced
4 tomatoes, peeled and sliced
1 (14 ounce) can chickpeas, drained
3 ounces green beans, trimmed and chopped
1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon cumin seed
1/2 tablespoon ground coriander
1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350F/180C/gas mark 4.
  • Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
  • Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
  • Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
  • Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
  • Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.

Nutrition Facts : Calories 407.6, Fat 9.2, SaturatedFat 1.3, Sodium 316.9, Carbohydrate 71, Fiber 12.2, Sugar 8.7, Protein 13.5

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