Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Mediterranean couscous stuffed peppers. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Mediterranean couscous stuffed peppers Recipe. Stuff brightly colored bell pepper halves with a Mediterannean-inspired lamb and couscous filling. These vibrant stuffed peppers are packed full of fresh, summer flavours, from BBC Good Food magazine.
You can have Mediterranean couscous stuffed peppers using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients of Mediterranean couscous stuffed peppers
- Prepare 4 of Bell peppers.
- It’s 1 Cup of Couscous.
- You need 1 Cup of Vegetable stock.
- Prepare Handful of raisins.
- Prepare Handful of almonds.
- Prepare 2 Tablespoons of Olive oil.
- It’s 1 of Lemon.
- Prepare 2 Cloves of Garlic.
- It’s 1 Teaspoon of cumin Freshly roasted.
- Take 1 Teaspoon of Coriander powder.
- Make ready Pinch of Salt pepper &.
- Take 1/2 Cup of Pomegranate seeds.
- It’s 1 Tablespoon of bell pepper Finely chopped.
- Prepare 1/2 Bunch of Coriander leaves.
Im going to play around with recording easy fast recipes and see how best I can record them.This vegetarian quinoa stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.These delicious Mediterranean stuffed peppers are filled with melted Edam and make a great midweek meal.This is a great option for vegetarians.
Mediterranean couscous stuffed peppers instructions
- Ready your peppers:Preheat the oven to 200C. Chop off the head off each pepper and deseed it while taking care to keep it whole and intact. Toss the whole peppers with some olive oil and grill them in the preheated oven for 10-15 min..
- To prepare the couscous filling. Bring the stock to a boil. In a heat proof bowl, mix the quick cooking couscous with raisins and pour the stock over it. Cover with cling wrap to let it cook in its steam..
- Mix olive oil, lemon juice, garlic, cumin, coriander, salt & pepper in a bowl or a jar. Check if the couscous is done. It should have turned soft and the grains should separate easily with a fork. (If it is still crunchy then cover it back and let it sit covered for another 5 min.).
- Once it is done, fluff up the couscous. Add onions, pomegranate, almonds, peppers and fresh coriander to the ready couscous. Pour the prepared dressing over it and give it a good toss until well combined..
- Take out the half grilled peppers out of the oven and fill them with the prepared couscous mixture. Place the stuffed peppers back in the baking tray and place their tops back on. Drizzle some oil over the peppers if needed. Grill it for another 10 min. Serve hot..
These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta!Then you just toss the lentils and couscous together with feta and basil, stuff the peppers and serve them right away.So, I know I missed recording some important steps.
These peppers are best made and eaten on the same day so.These vibrant stuffed peppers are loaded with fluffy couscous, sweet carrots and raisins, and briny feta—all brought together with a nutty tahini-lemon dressing.We're baking the peppers to deliciously meld their flavors, then serving them over a bright, cooling layer of lemon-seasoned yogurt.Paid partnership. · Mediterranean Couscous-Stuffed Peppers.Mediterranean Stuffed Peppers are a vegetarian dish that's full of fragrant spices and fresh flavor.
