Aren't these yummy? I have to admit, I'm still drooling over them. Very proud of this dish. It was really good and surprisingly filling. I expected Paul to eat two for dinner, but he said he was too full and got two days of lunches out of the leftovers!
These bell peppers had so many things going for them. They presented very well and were at peak flavor meaning they tasted fabulous. Plus, I had these made and sitting in the fridge waiting for Paul to give me the heads-up that he was on his way home. Which means I had the kitchen actually cleaned up before he got home, making me feel very productive. It can be an appetizer in smaller servings or an all-inclusive entree as I served it. I also think it has many possibilities for flavor. You can take it the Mexican way with a few beans, corn, and cumin. Or you can take it completely Italian with tomatoes, Italian herbs and maybe Provolone cheese.
Recipe for Stuffed Bell Peppers
- 4 Bell Peppers
- 1 cup uncooked whole wheat couscous
- 1 tomato, diced
- 1 celery stalk, diced
- 3-4 deli slices Havarti
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Dash or two of chili powder or to taste
- 1 Tablespoon lime juice
Cook couscous according to package directions. (The microwave cooks it in no time!) Meanwhile, cut the stem out of the bell peppers and scoop out the insides. Add vegetables and seasonings to couscous.
Spoon the couscous mixture into the bell peppers and press down with the back of the spoon to stuff. Mound filling if desired. Lay cheese slices over peppers and bake at 350° for 20-25 minutes until the cheese has melted and the peppers are softened.