STUFFED YELLOW PEPPERS WITH ISRAELI COUSCOUS AND PESTO
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
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
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Razo Siddique
[email protected]This was a great recipe! The instructions were easy to follow and the dish turned out great. I made a few small changes, such as using quinoa instead of Israeli couscous, and it still turned out delicious. I would definitely recommend this recipe to
Linkkon Linkkon
[email protected]This recipe was a bit too spicy for my taste. I think it could have used less chili powder or cayenne pepper. I also found that the Israeli couscous was a bit too mushy for my liking. I would probably use regular couscous next time.
not- trixie
[email protected]This was a delicious and easy recipe to make. I used a variety of vegetables in the stuffing, such as zucchini, carrots, and mushrooms, and they all cooked perfectly. The Israeli couscous was a nice change from regular couscous and added a nutty flav
Suvaan Changur
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it. I used a variety of vegetables in the stuffing, such as zucchini, carrots, and mushrooms, and they all cooked perfectly. The Israeli couscous was a nice change from regula
Abdikhadir Mooye
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning, such as garlic powder, onion powder, or paprika. I also found that the Israeli couscous was a bit too mushy for my liking. I would probably use regular couscous
Sree Jolil Ming
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to get my kids to eat their vegetables. I usually use a variety of vegetables in the stuffing, such as zucchini, carrots, and mushrooms. I also like to add a bit of crumb
Blejava Ovca
[email protected]This was a great recipe! The instructions were easy to follow and the dish turned out great. I made a few small changes, such as using quinoa instead of Israeli couscous, and it still turned out delicious. I would definitely recommend this recipe to
Weza Boss
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed this dish. The stuffing was so flavorful and the pesto added a nice touch. I would definitely make this again, even if I had to use a different type of pepper.
MrNitesh Ram
[email protected]This recipe is a great way to use up leftover vegetables. I used some roasted red peppers and zucchini that I had in the fridge, and they worked perfectly in the stuffing. The pesto added a nice pop of flavor, and the Israeli couscous was a great way
Jonathan Nast
[email protected]I made this dish last night and it was a hit! I used a variety of vegetables in my stuffing, including zucchini, carrots, and mushrooms, and they all cooked perfectly. The Israeli couscous was a nice change from regular couscous and added a nutty fla