Bell Peppers Stuffed With Couscous Oamc Recipes

EASY COUSCOUS STUFFED BELL PEPPERS RECIPE

Steps:

• Preheat the oven to 400°F.
• In a large skillet over over medium-high heat sauté the onion in olive oil for about 5 minutes. Add the minced garlic clove and the sweet Italian sausage and cook until the sausage has browned.
• Add the fire roasted tomatoes, one cup of water and the pearl couscous and stir to incorporate. Season with fresh cracked pepper. Cover the pot and simmer for 5 minutes.
• Fill the halved peppers generously with the ground meat and couscous mixture. Arrange the peppers in a baking dish and add 1/2 cup water to the bottom of the dish.
• Cover tightly with aluminum foil. Bake the peppers for 30 minutes.
• Remove the foil and sprinkle mozzarella cheese over the yellow and red bell peppers and return to the oven. Bake for 5 to 10 minutes more or until the cheese has melted and the peppers are tender.

GREEN BELL PEPPERS STUFFED WITH TOMATO LENTIL COUSCOUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
• Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.

COUSCOUS STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350F/180C/gas mark 4.
• Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
• Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
• Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
• Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
• Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.

SPRING COUSCOUS STUFFED BELL PEPPERS

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with foil. Put peppers, cut side down, on the surface. Drizzle with 1 Tablespoon of olive oil and season with salt and pepper. Roast in the oven for 4-6 minutes.
• In a large skillet heat the other tablespoon of olive oil. Add onion and sauté for a few minutes. Then add beef and garlic salt and pepper. Cook beef and crumble. Drain well. Let cool a few minutes.
• Add mint, oregano, both diced tomatoes, couscous and half of the feta cheese. Gently toss together.
• In a baking dish, place peppers cut side up this time and fill with meat and cheese mixture. Top with remaining one cup of feta. Bake at 375 degrees for an additional 10-15 minutes or until heated through.
• Garnish with fresh mint or basil.

STUFFED GREEN BELL PEPPERS (OAMC)

Steps:

• Cut off the tops of the peppers and remove the core and seeds. Remove the stem from the tops -- dice up the tops; set aside.
• Boil the green peppers completely submerged for about 5 minutes. Set aside to cool.
• Fry ground beef until done -- add diced green peppers and cook until the darken; then drain any grease.
• Add tomato sauce, spaghetti sauce & water, turn stove to low and let simmer for a minimum of 20 minutes. Simmering longer won't hurt it!
• Turn off heat and add instant white rice and stir til all rice is saturated. Cover and let sit for 5 minutes.
• Remove lid and slowly stir in cheddar (I often add extra cheese).
• In a pan or casserole dish stuff the pre-cooked peppers. Put extra rice stuffing in the pan next to the stuffed peppers.
• For 1/2 the servings simply freeze the other half. If you are making this for OAMC then you freeze it at this point.
• Bake in oven at 350°F for 20 minutes then serve! To heat frozen meal simply heat at 350°F for 20 minutes or until heated through out.

COUSCOUS-STUFFED PEPPERS

Steps:

• Preheat the oven to 375°F.
• Bring the water to a boil in a small saucepan and stir in the couscous. Remove from the heat and let stand for 5 minutes.
• Peel the onion and cut into 1/2-inch pieces. Cut the ends of the stems off the mushrooms and thinly slice. Peel the carrot and cut into 1/4-inch cubes.
• Generously coat a sauté pan with cooking spray and add the onion, mushrooms, and carrot. Cook over medium heat, stirring frequently, for 10 minutes, or until the mushrooms are soft. Remove from the heat, add the couscous and peas, and stir until combined. Season with salt and pepper.
• Cut the tops off of the peppers and remove and discard the seeds. Place the peppers in a baking pan, trimming the bottoms, if necessary, to make them stand up. Fill the peppers with the couscous mixture and cover the pan with aluminum foil. Bake for 30 to 40 minutes, until the peppers are soft. Remove from the oven and serve immediately.
• At first glance mushrooms seem rather insignificant nutritionally. In fact, the only numbers on the nutrition labels that aren't zeros are 20 calories and 3 grams of carbs. But, if you dig a little further you will find that they are actually an excellent source of selenium, a mineral that works closely with vitamin E to produce antioxidants that can decrease the risk of cancer and other diseases of aging. They also contain a significant amount of potassium, which helps maintain normal heart rhythm, fluid balance, muscle, and nerve function. And all this time I just thought they tasted good.

BELL PEPPERS STUFFED WITH COUSCOUS (OAMC)

Steps:

• Heat oven to 350 degrees and bake whole peppers for 1/2 an hour. Remove from oven and let cool.
• Pour 10 oz very hot water into a bowl and stir in harissa or red chili flakes; add couscous and raisins and let soak for 15 minutes.
• Saute garlic in 4 tbsp olive oil.
• Fluff couscous with a fork and be sure all the grains are separated; then pour over the oil and garlic.
• Mix in remaining ingredients and mix well.
• Add additional olive oil if mixture seems dry.
• Slice the top of the cooled peppers and remove all seeds.
• Gill each pepper with couscous mixture and pack into a shallow freezer/oven proof baking dish.
• To freeze: cover well with foil or saran wrap, label and freeze.
• To serve: Defrost overnight; Drizzle with olive oils and then cover with foil; heat in oven at 375 degrees for 20 minutes or until heated through.