17 February 2010

Couscous and Sausage Stuffed Peppers

Tried my own variation of Smitten Kitchen's recipe and H and I thought the flavours of the ingredients really went well together.

Makes 2 bell peppers

2 large green bell peppers
1/3 cup couscous
2 chicken sausages (I used Trader Joes' jalapeno chicken sausage), cut into bite-size pieces
1 small onion, chopped
1 green chilli, chopped fine
1/4 can garbanzo beans
2 tbsp tomato paste
6 cherry tomatoes, cut into halves
3 cloves garlic, minced
1 zucchini, cut into small cubes
1/2 tsp coriander powder
salt/ pepper to taste

First, prep the green bell peppers by slicing the tops off and cleaning the insides of seeds and membrane. In a lightly greased pan, place the bell peppers top up, and bake at 350F for 15 minutes.

Prepare couscous as per instructions on the packet. I used water, but Deb suggests chicken stock which will probably add additional flavour.

In a shallow pan, heat oil and fry onions till lightly golden. Add the garlic and green chilli, and saute for 2 mins. At this time, throw in the beans, zucchini, cut sausage, cherry tomatoes and tomato paste. Stir, and allow zucchini to cook for 7-8 minutes. When cooked, add salt and pepper. Take off fire and stir in prepared couscous. Set aside.

Remove the bell peppers from the oven. Fill the prepared couscous mixture into the peppers and bake for 20 mins. I turned the oven to broil for the last 5 mins, to allow the peppers to brown a little.

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