For that perfect combination of beautiful, easy, and delicious.
We had one of those whirlwind weekends again. The kind where the robotics tournaments and choir concerts abound. Early in the week you planned to have friends over Saturday night. But by the time you think about what to prepare, having company feels more like a burden than a blessing.
“You can prep these bad boys up to a day in advance -- You're welcome.”
I have 101 ways to deal with weekends like this. At the top of the list is a nice long bath -- but you don't want to hear about that. You're here for the recipe, I understand.
So, what does this recipe have to do with my crazy weekend?
It was the only thing that kept me sane. I prepped these bad boys a day in advance and when Saturday evening came around, I simply tossed them in the oven.
The best part was, everyone loved the meal. The kids loved the "tiny pasta" and we even pleased my best friend, a very picky #vegetarian.
I prefer Isreali couscous for this dish, it's substantial enough to hold up to boiling and baking. Not to mention, it's smooth and creamy, almost like a risotto.
Couscous & Salsa Stuffed Peppers
Recipe by Vermilion Lane Lifestyle & Food Blog
Ingredients:
4 bell peppers
16 ounces fresh salsa (preferably chunky, with corn and black beans)
1 clove garlic, peeled (minced)
1 cup Israeli couscous
1 cup shredded taco-flavored cheese blend
1/2 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon Hungarian paprika, or whatever variety is on hand
1/4 teaspoon cinnamon
A few springs fresh parsley, chopped
Olive oil
Salt and pepper to taste
Directions:
In a medium pot, combine salsa, sugar, cumin, paprika, garlic, and cinnamon
Over medium-low heat, reduce salsa combination, about 10-15 minutes, stirring frequently
Cook the Israeli couscous according to the package directions (chicken or vegetable stock in place of water, recommended)
Once barely cooked, remove couscous from heat and set aside to cool while you prepare the peppers
Slice peppers in have and spoon out veins and seeds
In a medium-size bowl, combine, couscous, salsa, and shredded cheese
Fold ingredients togethe
Spoon mixture into pepper halves using standard-size ice-cream scoop
Arrange peppers on a foil-lined sheet tray
Drizzle with olive oil
Bake at 350 degrees, covered with foil, for 30 minutes
Uncover and bake an additional 10 minutes
Allow to cool 10 minutes
Top with chopped parsley and enjoy