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Couscous Pepper Cups
Homestyle Pasta
Prep time:
25 minutesBake Time:
25-30 minutes“After Grandma introduced my cousins and I to couscous, we couldn't get enough of it! We felt so exotic when we ate the savory couscous blend from these colorful sweet peppers. ”
Ingredients
Serves 8
- 4 large red, yellow or orange bell peppers
- 1 cup chicken broth
- 1 cup couscous
- 1/4 teaspoon salt
- 1 cup fresh mushrooms (about 3 ounces)
- 1 apple
- 1/2 cup raisins
- 1/4 cup pine nuts
- 1/4 cup chopped fresh parsley
Directions
1
Preheat oven to 350°F. Lightly grease a 9-inch round baking dish.
2
Bring a large saucepan of water to a boil. Cut the tops off the bell peppers and deseed. Place the bell peppers in the boiling water. Cook until the bell peppers are crisp-tender, about 10 minutes. Drain well.
3
Bring the broth to a boil in a small saucepan. Remove from heat. Add the couscous and salt. Cover and let stand for 5 minutes. Fluff the couscous mixture with a fork.
4
Meanwhile, finely chop the mushrooms. Finely chop the apple. Add the mushrooms, apple, raisins, pine nuts and parsley to the couscous. Mix gently.
5
Place the bell peppers in the prepared baking dish. Spoon the couscous mixture evenly into the bell peppers. Place any remaining couscous mixture in the bottom of the baking dish. Cover with aluminum foil. Bake until the stuffed peppers are heated through, 25–30 minutes. Serve.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Cut a small slice off the bottom of the peppers if they don’t stand up straight in the baking dish.
Serving Suggestion
Serving Suggestion
The peppers are delicious with roast chicken and green beans. Pound cake drizzled with honey is the perfect dessert.
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