Recipe of the Week – CousCous Stuffed Peppers

Recipe of the Week – Cous Cous Stuffed Peppers

I am so excited that I was able to cook my second client submitted recipe! Client Leslie Wahlquist sent this to me and I couldn’t wait to try it. It was originally a weight watchers recipe and set up for a serving size of 6 peppers, which was going to be way to many for me. So – everything in this recipe is halved from the original. 3 peppers ended up being the perfect amount for dinner that night and lunch the next day. These peppers were so good and came together easily and I felt like I had a whole meal in one pepper!

Ingredients

  • 3 peppers – I ended up using bell peppers because Trader Joes doesn’t have Poblanos. But I’m certain that this recipe would be even more delicious with Poblanos!
  • 1 Tablespoon olive oil
  • 2 cups spinach, coarsely chopped
  • 1 scallion, chopped
  • 1/2 – 3/4 cup broth
  • 1/3 cup Cous Cous
  • 1/2 cup Parmesan cheese
  • 3/4 cup Marinara sauce
  • Leftover chicken sausage (optional – about 3/4 cup)

ingredients

First, I chopped the tops off the peppers, cleaned them out and then diced the top part that I cut off.

peppers  peppers-chopped

Then, I sauteed the chopped peppers and boiled the whole peppers. You guys, I am the worst at managing more than one thing cooking at a time! I was stressed that something would end up over cooked. Miraculously, both sets of peppers cooked in about 5-7 minutes!

peppers-cooking

Once the whole peppers were cooked, I took them out of the water and set them aside. I added the spinach and green onion to the diced peppers and stirred everything together until the spinach was wilted.

spinach  spinach-cooked

I added the chicken broth, cous cous and leftover chicken sausage, covered the pan and let it simmer until the liquid was absorbed and the cous cous was fluffy.

cous-cous  chicken-sausage

Once the cous cous was cooked, I stirred in the Parmesan cheese. And then I was ready to assemble!

parm-cheese

I dived the pepper mixture into thirds (1/3 for each pepper) and I poured my marinara sauce into a measuring up with a spout, for an easy way to pour on top of the peppers.

assembly

Once the peppers were stuffed, I put them in the oven for about 15 minutes. I realized that everything was pretty much cooked through, so this was only making sure that everything was nice and hot when the peppers were ready to serve!

ready-to-bake

My parents will probably laugh when they read this (I existed on macaroni and cheese as a child), but I think stuffed peppers are one of my new favorite meals! I liked this version just as much as last recipe I made. They are relatively easy, and you can make a lot of peppers for a crowd or just a few if you’re only feeding yourself. I also like how many of the ingredients can be used for other meals throughout the week! I think there is less food waste that way.

plated halved closeup

What fall recipes do you guys like to make? I’m so excited about the changing of the seasons – send me over your favorites today!

Happy Cooking!

Libby

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