Couscous and Feta Stuffed Red Peppers
Couscous and Feta Stuffed Red Peppers

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, couscous and feta stuffed red peppers. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Easy, delicious and healthy Couscous and Chicken Feta stuffed Red Peppers recipe from SparkRecipes. Couscous and Feta-Stuffed Peppers Adapted from Epicurious. While the peppers are in the oven, peel the beetroot (use gloves as it can stain).

Couscous and Feta Stuffed Red Peppers is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Couscous and Feta Stuffed Red Peppers is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have couscous and feta stuffed red peppers using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Couscous and Feta Stuffed Red Peppers:
  1. Get 2 large red peppers
  2. Get 1 cup couscous (uncooked)
  3. Get 1 1/4 cup liquid (water or broth)
  4. Take 1/4 large purple onion diced
  5. Get 1 tbsp olive oil
  6. Take 4 oz crumbled feta cheese
  7. Get 1 cup roasted corn (fresh or frozen)

Drain in a colander and Place a small amount of feta cheese in the bottom of each bell pepper. Ancient Sweets are long skinny RED peppers. If you can find them, it will be gorgeous. Gently spread peppers open and carefully remove the seeds.

Instructions to make Couscous and Feta Stuffed Red Peppers:
  1. Bring liquid and 1 tbsp. Olive oil to boil in medium saucepan
  2. Add couscous and turn off heat. Allow to sit for five minutes then fluff with a fork. Set aside to cool
  3. Cut red peppers in half length wise and remove seeds and veins. Place in a baking dish and set aside
  4. Add diced onion, crumbled feta, and roasted corn to couscous. Toss gently
  5. Stuff peppers with couscous mixture
  6. Bake at 400°F for 30 to 40 minutes depending on how soft you like your peppers

Stuffing: Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. I wanted to make stuffed bell peppers that weren't super heavy and cheesy, so I drew some inspiration from Middle Eastern mujaddara and stuffed them with a Then you just toss the lentils and couscous together with feta and basil, stuff the peppers and serve them right away. Peppers stuffed with feta and couscous. Add the spinach leaves and the diced yellow pepper. Place the couscous in a heatproof bowl and pour over the hot stock.

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