Grilled Stuffed Peppers With Couscous
Mollie Schlotthauer
ingredients
Filling- 2 c chicken broth
- 3 T EVOO
- 2 cl garlic, finely chopped
- 1/4 t salt
- 2 c whole-wheat, tomato or regular couscous
- 1/3 dried currants
- 1 lg tomato, diced
- 12 oz fresh feta cheese, crumbled
- 4 scallions, thinly sliced
- 1/2 c chopped, toasted almonds
- 1/3 c chopper fresh mint
- 1 T chopped fresh oregano
- 1/2 t freshly ground pepper
- 6 large colored peppers
- olive oil cooking spray
directions
Filling
- 1
Bring broth, 1 T oil, galic and salt to a boil in a large saucepan. Stir in couscous and currants, remove from heat, cover and let stand 5 mins or until broth is absorbed.
- 2
Transfer to a large bowl; fluff with a fork. Let cool 5 mins. Stir in remaining 2 T oil and remaining Filling ingredients.
- 1
While Filling cools, cut peppers in half lengthwise through stems; remove seeds and membranes, keeping sems intact. Cut a thin slice off rounded sides of each half so they won’t wobble; coat rounded sides with cooking spray. Put cut sides up on baking sheet.
- 2
Heat grill. Fill peppers with Filling. Place directly on grill rack, cover grill and cook 12 to 15 mins until peppers are tender and bottoms are charred in spots. Serve hot or at room temp.
Source: Mollie Schlotthauer
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