We are finally in our new place and I couldn’t be happier.
I have a much bigger kitchen with tons of cabinets to hold all my random pots and pans, and pretty little dishes. The only problem is the lighting in the kitchen is less than favorable for someone who photographs her food. So I am still working on figuring that out.
I made these peppers when we still lived at our old house {fyi}.
They are a great blend of Southwestern flavors with spices like Cumin, Chili Powder, Garlic, Cilantro and Lime.
Stuffed Peppers usually consist of rice for the filling, but when Bob’s Red Mill sent me some of this beautiful Tri Color Pearl Couscous, the first thing that came to mind was to stuff it inside a pepper…naturally…
Israeli Couscous is nothing more than small balls of toasted semolina flour. It’s a little bit larger than your typical couscous, and this variation from Bob’s Red Mill is loaded with flavor and fun colors to spruce up any meal, and bring more sustenance as well.
To create these beautiful stuffed peppers you’ll want to start by preparing the Tri Color Couscous.
Once the Couscous is prepared, place it in a bowl with some black beans, corn, cilantro, and garlic.
Give it a good mix, and then add some lime, cumin, salt, and a little bit of chili powder for a tiny kick.
Once your stuffing is prepared, get your peppers and… start stuffing!
Sprinkle a little cheese on top and bake.
Since these peppers are vegetarian, and you don’t have any meat to cook, they don’t take very long in the oven.
Since these are vegetarian, you could serve these as a side dish to a great piece of grilled chicken or steak.
Mmmm…I am getting hungry again!
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Couscous Stuffed Peppers
Ingredients
- 3 Bell Peppers, halved(top to bottom) and seeds removed
- 1 cup Tricolor Couscous, Bob's Red Mill
- 1 1/4 cups water
- 1 cup black beans, rinsed, and drained
- 1 cup corn kernels, drained
- 1 garlic clove, minced
- 1/4 cup chopped cilantro
- 1 lime; juice of
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp chili powder
- 2 cups colby jack cheese, shredded
- sour cream, optional
- salsa, optional
Instructions
- Bring a 5 quarts pot of water to boil and blanch the halved peppers. To blanch, simply just place the cut peppers one or two at a time in the hot water for 1-2 minutes to slightly soften the skins. Remove to a paper towel to dry, then place cut side up in a baking dish or oven proof skillet.
- In a small pot bring the 1 1/4 cups water to a boil and add the Tricolor Cousous, bring it back to a boil, then cover and reduce heat and simmer for 10 minutes or until the Couscous has absorbed all the water.
- Preheat oven to 350 degrees.
- While the Couscous is cooking, prepare the rest of the filling. Place the black beans, corn, garlic, and cilantro in a large bowl and mix in the cooked Couscous.
- In a small bowl combine the lime juice, cumin, salt and chili powder, then drizzle over the couscous mixture and stir to combine.
- Spoon the mixture into the prepared peppers and sprinkle the tops with cheese.
- Bake in the oven for 20-25 minutes
- Remove from oven and let cool slightly. You can serve this with salsa and sour cream on top, which is fabulous as well.
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Lynne @ 365 Days of Baking
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I would love to purchase the Organic Golden Flaxseed Meal. I’ve used flaxseed in some of my recipes and love that I can add the meal to smoothies to make them healthier!
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Besides this Couscon which looks darn good, I’d like to try the small pearl tapioca
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Amberly
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I’d load up on their almond flour & coconut flour since I’m using (and loving) those all the time!
Diane {Created by Diane}
I’d really like to try their dried blueberries. Blueberries are my favorite!
Love your Couscous stuffed peppers they look so pretty!
MaryB
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I would love to try the 9 grain cereal and the pearl couscous.
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I’ve never had pearl couscous before so I would love to try that. Or the quinoa flour.
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