Come on, everybody loves these!
I only had two peppers to stuff, and this made enough to pack four or five, so adjust accordingly! You can really add any veggies you'd like to this, but it is soooo easy with just these.
2 stalks of celery
1 orange bell pepper
1 small onion (or half of one)
1 (VERY) large carrot, or a double handful of the baby ones (that's what I used)
1 1/2 cups couscous
1 1/2 water/veggie stock/chicken stock
dash of Clubhouse 'La Grille' Montral chicken seasoning or other desired spices
a sprinkling of soy cheese
Instruments:
A frying pan, a bowl, a baking dish (I used stoneware bakeware) and a knife
Cut the veggies into a small dice, roughly all the same size, and saut�e the onions. Place into the bowl. Saut�e the carrots, and again, place into the bowl. Then saut�e the celery and the orange pepper together, and add to the rest of the veggies.
(The reason that I've divided them this way, is because the onions will let off some steamy flavor that will make all the other veggies taste really nice, so I put that on the bottom. Then the carrots, since they take longer to cook, can finish cooking in the bowl, with the residual heat of everything else, and won't take NEARLY as long, instead of sitting there and waiting for them to cook in the oven, or on the stovetop).
Season the veggies and mix them all up.
Add the stock/water to the frying pan on low heat, and add the couscous. Wait for the water to absorb (the couscous doesn't have to be completely cooked, it'll be fine), and then add to the bowl with the veggies. Mix well.
Prep the peppers by removing the tops, ribs and seeds, and fill to the brim with the stuffing. Top with the soycheese, to keep it moist.
Put into the oven at 300, and leave em' there until they're as soft as you want them...about 20 minutes.
Yes, this recipe seems a little basic, but, well, it's always good if you need IF!
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Quick stuffed green peppers
