Couscous Stuffed Ancient Sweets (Red Peppers) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ancient Sweets are long skinny RED peppers. If you can find them, it will be gorgeous. Use what you can find. Ingredients:
6 bell peppers (ancient sweets) |
salt |
1 cup chicken broth |
2 teaspoons kosher salt |
1 tablespoon olive oil |
2 tablespoons lemon juice |
1 tablespoon curry powder |
1 tablespoon garlic, minced |
1/4 teaspoon cayenne pepper |
3/4 cup couscous, dry |
1 cup garbanzo beans, drained (canned or measure after cooking) |
2 celery ribs, large, cut 1/4 inch dice |
3 green onions, thinly sliced |
1 cup cranberries, dried and chopped (if fresh you will have to adjust for the juice) |
1/2 cup apricot, dried chopped |
1 cup walnuts, toasted chopped |
1 cup feta cheese, crumbled |
1 egg, lightly beaten |
Directions:
1. Preheat oven to 375F
2. Slitpeppers vertically down the center, leaving the stem intact. Gently spread peppers open and carefully remove the seeds. Season the inside with salt.
3. Stuffing:.
4. Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. Bring to a quick boil over high heat. Stir in couscous.
5. Immediately remove from the heat and quickly cover with a tight lid. Set for 15 minutes.
6. After 15 minutes, exactly, remove the lid and fluff with a fork. Transfer the couscous to a large bowl. Add the remaining ingredients and toss to combine. Lightly pack the mixture into the peppers.
7. Place the peppers on a silpat lined baking sheet (or spray with cooking spray) and bake for about 15-20 minutes or until the filling is hot and the peppers are tender.
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