STUFFED BELL PEPPERS
- 1/2 cup couscous (uncooked)
- 1 cup water
- 1 pound Beyond Meat Plant Based Beyond Beef
- 1 small yellow onion diced
- 2 cloves of garlic minced
- 10 whole bell peppers that can stand up on their own (red and green is perfect for a the Christmas table)
- 3 red or yellow bell peppers (diced)
- 8 green onions (scallions, sliced)
- 2 tbsp. olive oil
- 1/3 cup fresh parsley (chopped)
- salt and pepper to taste
First, place the 1 cup of water in a medium-sized saucepan and bring the water to a rolling boil. Once the water is boiling, add in the couscous, give it a quick stir, then cover the pan. Turn off the heat and allow the couscous to sit, covered, for about 10 minutes, or until the couscous becomes fluffy when stirred with a fork.
Allow couscous to cool completely.
In a medium size frying pan on medium to high heat add a dash of cooking oil and add the onion and garlic and cook until soft then add the Beyond Beef and break apart into small pieces and brown. Set aside.
Preheat the oven to 350 F.
While your couscous and beef are cooling, slice the stems and tops off of the whole bell peppers and carefully remove the cores and seeds from the inside of each bell pepper. Set aside the tops as we will roast them as well to use as toppers when serving.
Next, in a large bowl, combine the diced bell peppers with the cooled couscous, the beef and the sliced green onions.
Next add the olive oil and chopped fresh parsley until well combined. Salt & Pepper to taste.
Spoon mixture into each whole bell pepper and fill it to the top without overfilling
Roast the stuffed bell peppers and tops in a pre-heated oven for about 35 minutes or until your bell peppers are just barely tender.(check pepper tops after about 15-20 minutes and remove before they burn and use as toppers for service)