We had one of those whirlwind weekends again. You know, the kind where the kids have a million things to do and you're having company over later -- but by dinnertime, hanging out with adult humans feels more like a burden than a blessing. They want more than chicken nuggets!
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. No, you're here for the recipe -- I understand.
So, what does this recipe have to do with my crazy weekend? Because, it was the ONLY thing that kept me sane -- I didn't have to cook! 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, our guests were truly impressed and we even pleased a very picky vegetarian -- done and done.
This dish is that perfect combination of beautiful, easy, and most of all delicious!
I like to treat Israeli style couscous almost like risotto; smooth and creamy but not mushy or gummy. Does that make sense? I don't know, but it tastes really good!
Couscous and Salsa Stuffed Peppers
Recipe by Vermilion Lane Lifestyle & Food Blog
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
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 together
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