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Recipe courtesy of Giada De Laurentiis

Show: Giada at Home

Episode: Giada’s Restaurant Favorites

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Couscous-Stuffed Peppers with Basil Sauce

WATCH

Couscous-Stuffed Peppers (04:03)

Total:: 1 hr 15 min
Prep:: 15 min
Cook:: 1 hr

Yield:: 4 servings

Level:: Easy

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

Watch how to make this recipe.

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.

Cook's Note

If the filling begins to brown too quickly, cover the pan with foil.

My Private Notes

Name: Couscous-Stuffed Peppers with Basil Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 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