Ingredients with Measurements:
- 6 large bell peppers
- 1 cup of kuskus
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14.5 oz)
- 1/2 cup of vegetable broth
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large pot, bring 2 cups of water to a boil. Add the kuskus and stir. Cover the pot and remove from heat. Let it sit for 10 minutes.
4. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the diced tomatoes and vegetable broth to the skillet. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.
6. Fluff the kuskus with a fork and add it to the skillet. Stir to combine.
7. Add the Parmesan cheese and parsley to the skillet. Season with salt and pepper to taste.
8. Stuff the bell peppers with the kuskus mixture and place them in a baking dish.
9. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 30g
Protein: 9g
Fiber: 6g
Sugar: 9g
Substitutions for ingredients:
- You can use quinoa instead of kuskus.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of cheese you like instead of Parmesan.
Variations:
- Add some chopped spinach or kale to the kuskus mixture for extra nutrition.
- Use different types of bell peppers for a colorful presentation.
- Add some cooked ground beef or turkey to the kuskus mixture for a meatier version.
Tips and tricks:
- To make the bell peppers stand upright in the baking dish, slice off a small portion of the bottom.
- You can make the kuskus mixture ahead of time and store it in the fridge until ready to use.
- Leftover stuffed peppers can be stored in the fridge for up to 3 days.
Storage instructions:
Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens for a colorful and healthy presentation.
Garnishes:
Garnish with some chopped fresh parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the kuskus mixture is too dry, add more vegetable broth.
- If the bell peppers are not cooking evenly, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the bell peppers are thoroughly washed before cutting them.
- Use a food thermometer to ensure the internal temperature of the stuffed peppers reaches 165°F.
Food history:
Kuskus is a traditional North African dish made from semolina flour. It is commonly used in Moroccan, Algerian, and Tunisian cuisine.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of tanginess from the diced tomatoes.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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