Stuffed Peppers

Couscous stuffed peppers

1 cup cooked couscous, short  or long grain brown rice, lentils, or Quinoa
6 bell peppers – a combo of green, red and yellow or orange looks good!
2 cups grape tomatoes or 1-16 oz. can Italian stewed tomatoes
1/2 medium yellow or white onion, diced
1 cup fresh basil leaves, chopped
3 garlic cloves, crushed
2 tsp olive oil
1/8 tsp sea salt, optional
1/4 tsp black pepper
1/8 tsp crushed red pepper if you want it spicy, optional
2 cups marinara

Lightly oil a casserole dish, and preheat oven to 425 degrees.  Wash peppers and slice off tops,  remove seeds and gently remove away excess stems.  Halve the tomatoes and toss in a bowl with onion, basil, garlic, olive oil, salt and pepper.  Mix in the grain of choice.  Go all out and include other sauteed veggies in the mix or not. Experiment with this dish because it is impossible to go wrong.

Spoon equal portions of mixture into peppers and replace the pepper tops. Ladle marinara sauce to cover the bottom of a casserole dish.  Stand peppers up in the dish and roast in the oven for about 20-30 minutes, until  tender.

Serve whole or carefully cut peppers in half lengthwise and drizzle with marinara.

Serves 6 – Enjoy!

Bookmark the permalink.

Leave a Reply