Stuffed Peppers

Serves 6-8
Vegetarian / Vegan

If you are having a dinner party, and have absolutely no idea what to make, try this recipe. It looks really beautiful, but is impossible to screw up. Plus, you can make it ahead of time and cook it an hour or so before your guests arrive.

4 or 5 bell peppers (if they are in season, get a variety of colors)
olive oil
2 cups of whole wheat couscous (you can use brown rice or quinoa if you want)
1 onion, diced
1 head of garlic, diced
2 large carrots, diced
1 stalk of celery, diced
1 zucchini, diced
2 cups of mushrooms (your choice of variety), quartered
1 box of vegetable stock
1 small can of crushed, whole, or diced tomatoes
salt and pepper
hot sauce (your choice)
dried oregano
1 package of cheese, your choice (I like mozzarella or feta cheese, but you can use whatever you like or whatever you have in your refrigerator. If you are Vegan, skip the cheese, or use your favorite Soy version)

Preheat your oven to 350°.

Cut open the peppers lengthwise and remove the seeds and any large veins. Place the peppers, cut-side up, in a baking dish. Pour in enough vegetable stock to cover the bottom of the dish. Season them with salt and pepper. Place in the oven.

While the peppers cook, prepare the couscous according to the directions on the package.

While the couscous is cooking and the peppers continue to roast in the oven, sauté the onion, garlic, carrots, celery, zucchini, and mushrooms in olive oil. Season them with herbs, salt, and pepper while they cook.

When the couscous is finished cooking, add it to the vegetables once they are golden brown. Add enough stock to the mixture to make it moist, but not soupy. Add the tomatoes (sauce and all), and enough salt, pepper, hot sauce, and oregano to taste.

TASTE IT! This mixture should taste really, really flavorful. If it doesn’t, add more oregano, salt, pepper, or hot sauce. If you have other spices around, throw some of them in too, but make sure to keep tasting it.

Pull out the peppers from the oven. Stuff them with the couscous mixture, and sprinkle cheese over them. Bake them, uncovered, until the cheese is melted and slightly brown.

Try serving the stuffed peppers with a side salad…like one of the many delicious salads you can find on this blog.