I made this autumnal and filling recipe for a dinner party last week. Rather than stuffing the peppers then roasting them, I made the filling and peppers separately, then stuffed them, so everything was balanced and cooked to perfection. I have to say, they were *really* good, so give it a try.
- Olive oil
- 1 1/4 cups vegetable broth
- 2/3 cup couscous
- 4 large bell peppers of any color, tops removed
- 1/2 of a medium onion, chopped
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 tsp tarragon
- 1 tsp oregano
- 1/2 tsp salt, plus extra
- black pepper
- 1 pint of cherry tomatoes, halved
- 15 oz canned chickpeas, drained and rinsed
- 1 cup of crumbled feta cheese (optional if going vegan)
- Preheat oven to 350 degrees.
- Toss sliced eggplant, sliced zucchini and halved cherry tomatoes in olive oil.
- Place the coated vegetables on a baking sheet, or two, making sure they are not too crowded. Sprinkle with salt and pepper and place into the oven. Roast the vegetables until tender and beginning to sweeten, about 20-30 minutes.
- In the meantime, prepare the couscous with vegetable broth in place of water.
- Rub some olive oil and salt on the inside and outside of the peppers.
- When the vegetables are done roasting, remove and chop coarsely. Roast the peppers for about 10-20 minutes until tender (this can be done earlier if there is room in the oven).
- Heat a bit of olive in a pan and saute the onions until aromatic. Add the chopped vegetables, chickpeas, tarragon, oregano and salt.
- Add the couscous to the mixture. Remove from heat and add the feta cheese.
- When the peppers are done roasting, stuff the peppers with the mixture and serve.
It’s a full meal in itself, but it goes well with an arugula salad.
Photo: Flickr Creative Commons by norwichnuts (sadly, it is not of the actual recipe)