| Prep: 30 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 12g | 4g | 40g |
| sugars | fibre | protein | salt |
| 9g | 7g | 10g | 0.81g |
Why I Love Israeli Couscous Stuffed Bell Peppers
Perusing through recipe books, flipping the pages back and forth, I’ve always been intrigued by the charm of international cuisine. In my culinary voyages, I stumbled upon a tom of recipes, but one that stands out for me is a delightful Israeli specialty known as Couscous Stuffed Bell Peppers. I’d be lying if I said it isn’t the belle of my cooking repertoire! The combination of flavors, from the delicate couscous nestled inside crisp bell peppers, to the sharpness of feta cheese is downright tantalizing, an embodiment of international gourmet delight.
Worldly Flavors in a Southern Kitchen
Southern cooking, while deeply ingrained in my palette, thrives on reinvention. Borrowing an Israeli recipe was a stretch from my go-to fried chicken and biscuits, adding a bit of international flair to my Southern fare. What drew me to this recipe was the warm, inviting texture of Israeli couscous, a pearl-like pasta that carries a wonderful taste, all on its own. Complemented by the captivating flavor of bell peppers, the vibrant color palette reminded me of my beloved Charleston shores, almost mimicking the courageously colorful surfboards that dot the beach.
Passion and Aesthetics of Cooking
When I cook up these Couscous Stuffed Bell Peppers, it’s as if the kitchen transforms into a stage, where each ingredient plays a crucial role. Each bell pepper is carefully carved to perfection, hollowed to create a snug home for the couscous. The blend of cumin and paprika leads to a symphony of exotic flavor that’s wonderfully complemented by the mild sweetness from the currants or raisins. Not to mention, the peppery freshness of mint and parsley that just elevates the whole dish! Cooking this dish, for me, becomes an artistic expression much akin to creating a beautiful painting or a heart-rending melody.
Inspired by renowned Israeli-British chef Yotam Ottolenghi, who’s well-known for his innovative, flavorful and colorful dishes, this recipe beautifully balances complex flavors while remaining true to its rustic roots. Also, if you’re in a mood for a full-course dinner, this dish pairs admirably with a light Tabbouleh salad or a hearty Chicken Kabob with Yogurt Sauce. So, whether you are entertaining a party or simply enjoying a quiet dinner, this Couscous Stuffed Bell Peppers recipe will surely add a burst of gourmet goodness into your meal.
To the untrained eye, it may just be a dish. But to me, preparing this Couscous Stuffed Bell Peppers recipe feels like traveling the world, introducing my palate to a myriad of different flavors, cultures and visual delights. It is these little culinary adventures that inject excitement into my everyday Southern cooking!
What You’ll Need
- 6 large bell peppers
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup uncooked Israeli couscous
- 2 cups vegetable broth
- 1 cup feta cheese, crumbled
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup dried currants or raisins
- 2 tablespoons lemon juice
- 1 cup canned chickpeas, rinsed and drained
Method
Step One
Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and scoop out the seeds. Place the bell peppers standing up on a baking tray and bake for about 15 to 20 minutes, until they are slightly softened but still able to hold their shape.
Step Two
While the bell peppers are being prepped, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it is softened and slightly translucent, this should take about 5 minutes. Stir in the minced garlic, cumin, paprika, salt, and black pepper, and cook for another minute until the garlic is fragrant.
Step Three
Add the Israeli couscous to the skillet and stir to mix it with the onions and seasonings. Cook until the couscous starts to become golden brown, about 5 minutes. Stir in the vegetable broth, cover the skillet, and simmer until the couscous is tender and has absorbed the broth. This will take about 10 minutes.
Step Four
Remove the skillet from heat and add the crumbled feta cheese, chopped parsley and mint, dried currants or raisins, lemon juice, and rinsed chickpeas. Stir until everything is well combined.
Step Five
After taking the bell peppers out of the oven, carefully stuff each one with the couscous mixture until they are filled to the top. Return the stuffed bell peppers to the oven and bake for another 15 to 20 minutes or until the peppers are fully softened and the filling is heated through.
Step Six
Once done, remove the bell peppers from the oven and let them cool for a few minutes before serving. Enjoy your Couscous Stuffed Bell Peppers hot.
