Best 2 Israeli Couscous Stuffed Peppers Recipes

Israeli couscous stuffed peppers is a delicious and versatile dish that combines the flavors of the Mediterranean with the heartiness of peppers. Whether you are looking for a vegetarian main course or a side dish to accompany grilled meats or fish, this recipe is sure to please. With its vibrant colors and fresh ingredients, it is a dish that will brighten up any table. The combination of fluffy couscous, flavorful vegetables, and aromatic herbs creates a delightful and satisfying meal that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

ISRAELI COUSCOUS STUFFED PEPPERS

ISRAELI COUSCOUS STUFFED PEPPERS image

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

6 red, orange, or yellow bell peppers
1 1/3 cups uncooked israeli couscous
1 tbsp extra virgin olive oil
2 cups vegetable broth or chicken broth
1/2 tsp kosher salt
1/4 tsp freshly ground black papper
1 cup packed baby spinach leaves
3/4 tsp shopped freshly rosemary leaves
1/2 cup crumbled soft goat cheese, plus and extra few tablespoons for topping
crusty bread, for serving

Steps:

preheat the oven to 375 with a rack in the upper third. Line a sheet pan with parchment paper. Slice a sliver off the bottom of each pepper to make a flat surface, being careful not to cut through to the inner cavity. Cut the top off of each pepper (about an inch below the stem) to make a stem-topped lid; set the tops aside. Scoop out and discard the seeds and membranes, making 6 pepper "cups." Stand the pepper cups upright on the prepared sheet pan, lea ving a few inches between each pepper. Stir together the couscous, olive oil, broth, salt, pepper, spinach, rosemary, and goat cheese in a medium-sized bowl until well-combined. Spoon the stuffing into the peppers, distributing the liquid evenly and filling each pepper three-quarters full. Place the tops back on the peppers. Bake the peppers until they look a little puckery and the couscous has absorbed much of the liquid, about 30 mins. Remove the tops and sprinkle the filling with extra goat cheese. Continue baking, uncovered, until the cheese is melty and browned, an additional 5 to 10 mins. Let the stuffed peppers cool slightly before serving warm with hunks of crusty bread.

STUFFED YELLOW PEPPERS WITH ISRAELI COUSCOUS AND PESTO

Stuffed Yellow Peppers With Israeli Couscous and Pesto image

The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 1h15m

Yield Serves six

Number Of Ingredients 10

Ingredients

5 tablespoons extra virgin olive oil
1 cup Israeli couscous
Salt to taste
1 large garlic clove (more to taste)
1 cup fresh basil leaves
1/4 cup freshly grated Parmesan
3 large yellow peppers, cut in half lengthwise and seeded
2 cups tomato purée or homemade tomato sauce
Freshly ground pepper to taste
Fresh basil leaves for garnish

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.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 4 grams

Tips:

For a vegetarian version, omit the ground beef and add an extra cup of vegetables, such as chopped mushrooms, zucchini, or carrots.
To make the peppers ahead of time, cook them according to the recipe and then let them cool completely. Store the peppers in an airtight container in the refrigerator for up to 3 days.
To reheat the peppers, preheat the oven to 350 degrees Fahrenheit. Place the peppers in a baking dish and heat for 20-25 minutes, or until warmed through.
Serve the peppers with a side of yogurt sauce, tahini sauce, or hummus.
If you don't have Israeli couscous, you can use regular couscous or rice.

Conclusion:

Israeli couscous stuffed peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The peppers are stuffed with a flavorful mixture of ground beef, vegetables, and Israeli couscous, and then baked until tender. The peppers are a great source of vitamins and minerals, and the filling is a good source of protein and fiber. This dish is sure to be a hit with your family and friends.