Couscous-Stuffed Peppers With Basil Sauce
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
43
Spice
56
Sweetness
34
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Ground Cumin3 cup
Couscous1 cup
Currants (dried)3 tbsps
Extra-Virgin Olive Oil2 medium
Red Bell Pepper1 medium
Yellow Bell Pepper1 tbsp
Water2 tsps
Lemon Juice (fresh)1 tsp
SugarDirections:
1
Watch how to make this recipe
2
Put an oven rack in the center of the oven
3
Preheat the oven to 400 degrees F
4
Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat
5
Remove the pan from the heat and stir in the couscous
6
Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes
7
Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil
8
Season with salt and pepper, to taste
9
Stir until all the ingredients are combined
10
Slice the tops off the peppers and remove all the ribs and seeds
11
If necessary, cut a very thin slice from the base to help the peppers stand up
12
Stuff the peppers with the filling and drizzle the tops with olive oil
13
Put the peppers in an 8 by 8-inch square baking dish
14
Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes
15
Cooks Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper
16
Blend until smooth
17
Adjust the seasoning with salt and pepper, to taste
18
Remove the peppers from the oven and arrange on serving plates
19
Spoon the sauce around the peppers and serve