Kale Pesto Couscous Stuffed Peppers Recipes

KALE PESTO COUSCOUS STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F.Bring a pot of water to a rolling boil. Add kale leaves and blanche for 1 minute or until bright green. Remove with tongs or a slotted spoon, squeezing out excess water. Place in the bowl of a food processor or blender. Repeat with basil leaves, blanching for 30 seconds.Add olive oil, garlic, and 1/4 cup parmesan to food processor and pulse until smooth. Season to taste with salt and pepper. Toss pesto mixture with couscous until evenly coated. Stir in diced tomatoes, olives, and remaining parmesan.Arrange peppers on a baking sheet. Pack couscous into peppers, filling full to the rim but not overflowing. Top with a sprinkling of parmesan cheese and bake for 10 to 12 minutes or until cheese is melted and starting to brown. Serve warm.

KALE PESTO

Steps:

• Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
• To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

EASY COUSCOUS STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the oven to 400°F.
• In a large skillet over over medium-high heat sauté the onion in olive oil for about 5 minutes. Add the minced garlic clove and the sweet Italian sausage and cook until the sausage has browned.
• Add the fire roasted tomatoes, one cup of water and the pearl couscous and stir to incorporate. Season with fresh cracked pepper. Cover the pot and simmer for 5 minutes.
• Fill the halved peppers generously with the ground meat and couscous mixture. Arrange the peppers in a baking dish and add 1/2 cup water to the bottom of the dish.
• Cover tightly with aluminum foil. Bake the peppers for 30 minutes.
• Remove the foil and sprinkle mozzarella cheese over the yellow and red bell peppers and return to the oven. Bake for 5 to 10 minutes more or until the cheese has melted and the peppers are tender.

RICE AND KALE STUFFED PEPPERS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
• In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
• Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
• Bake 25 to 30 minutes or until peppers begin to soften.

STUFFED YELLOW PEPPERS WITH ISRAELI COUSCOUS AND PESTO

Steps:

• Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan. Add the couscous. Stir until the couscous begins to color and smell toasty. Add 2 cups water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 15 minutes or until the couscous is tender. Drain.
• Turn on a blender or a food processor fitted with the steel blade. Drop in the garlic. When it is chopped and adhering to the sides of the blender jar or food processor bowl, stop the machine and scrape down the sides. Add the basil leaves and salt to taste. Turn on the machine, and add the remaining olive oil. Process until smooth. Add the cheese, and blend until incorporated.
• Preheat the oven to 350 degrees. Oil a lidded casserole large enough to accommodate all of the peppers. Combine the couscous and pesto. Stir together. Taste and adjust seasonings, adding salt and pepper to taste. Fill the halved peppers with this mixture, and arrange in the casserole. Pour the tomato sauce or purée into the dish. Cover and bake 45 minutes to an hour until the peppers are soft but still hold their shape. Remove from the heat, and serve hot or at room temperature, with some of the tomato sauce spooned over the top. Garnish with basil leaves.

COUSCOUS SALAD WITH KALE, TOMATOES, CRANBERRIES, AND FETA

Steps:

• Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
• Squeeze lemon juice over ingredients and toss until blended.

PESTO

Steps:

• In food processor combine basil, garlic, walnuts, Parmesan cheese, salt and pepper. Process until smooth. While processor is running slowly add olive oil. Continue to process until smooth. Transfer to bowl and serve.