These are a great blend of Southwestern flavors with spices like Cumin, Chili Powder, Garlic, Cilantro and Lime.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
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 shredded colby jack cheese
sour cream (optional)
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.