Photo: Couscous-Stuffed Peppers with Basil Sauce Recipe
Ingredients
Filling:
- 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
Sauce:
- 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
Directions
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 Note: If the filling begins to brown too quickly, cover the pan with foil.)
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.
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By tessalana
Space Coast, Fl...
on April 11, 2013
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Delicious recipe, and forgiving--you can make substitutions galore. I recommend you stick with the creme fraiche if you can find it, though, as opposed to using yogurt or sour cream. It does make a difference.
If you're planning to fill a large casserole dish with good-sized peppers, you should double to filling recipe or you won't have enough. This would also be fun to do with mini bell peppers. The green bell peppers are not very pretty--stick to the yellow, red, and orange ones.
Next time, I will add toasted pine nuts and chopped sun-dried tomatoes to the filling, and I will double the water in the casserole dish. I will also add 1-2 tbsp olive oil to the couscous before mixing it in with everything else.
Otherwise, FABULOUS and very easy.
By MommyKoch82
Chicago, IL
on March 21, 2013
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This is absolutely delicious. I made this for dinner and served with a roasted chicken. My husband who isn't a veggie or cous cous fan loved it too. The sauce really makes this dish. It was delicious on the chicken too. Great simple weeknight dinner option.
By 50360
Washington
on March 03, 2013
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These are delicious, healthy and beautiful to look at! The only substitution I made was to use dried sour cherries instead of currants. I picked up the couscous and dried fruit in the bulk section of my grocery to save a little $$. Everyone loved this dish and I have two leftover for lunches this week. I paired it with a grilled lamb kabob for a protein boost. Very pleased with this one!
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