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Stuffed peppers make for easy dish

July 17, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail

Peppers are a must- have dish for any summer menu. The additions of fresh garden veggies along with the bright flavor of ginger makes this dish a wonderful side accompaniment to a main entree or as an entree itself.

You can use green, red, orange or yellow peppers depending upon your culinary desire. The colored peppers are often a bit sweeter and meatier than the green peppers so adjust your cooking time accordingly. If you choose to grill these outdoors, make sure you cook them on the upper rack or place them in an iron skillet, cover with foil and add an extra 1/2 cup of water to the peppers while cooking.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Gingered couscous-stuffed peppers



3 tablespoons grape seed oil
1 small sweet onion, finely diced
1 large carrot, peeled and grated
1 small jicima, peeled and minced
1/2 teaspoon cilantro, chopped
1 teaspoon peeled and minced fresh ginger
1 teaspoon toasted sesame seeds
1 3/4 cups chicken broth
1/2 cup water
1 cup peas
3/4 cup herbed couscous
2 green bell peppers, split lengthwise, seeded and cleaned
8 ounces feta

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Preheat the oven to 325 degrees.

Heat oil in pan over medium heat. Saut the onion, carrot and jicima until tender. Add cilantro, ginger and sesame seeds and stir, cooking for about 2 to 3 minutes to allow the flavors to blend. Add 1 cup of the broth plus 1/2 cup of water, and bring to a boil. Stir in the peas and couscous.

Cover and simmer over low heat until the liquid is absorbed and the couscous is cooked. Add water if necessary to keep it moist until it's done cooking. Arrange the pepper halves in a baking dish so they are snug. Pour the remaining 3/4 cup broth in the bottom of the dish. Spoon 1/4 cup of the couscous mixture into each pepper half, then sprinkle feta across the top. Do the same with remaining pepper peppers, pressing down to fill them, and top with the remaining feta.

Cover the dish tightly with foil sprayed with pan release and bake until steamed and tender, about 30 to 35 minutes.

Remove the foil and broil for 1 to 2 minutes to brown the tops.

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