I love stuffing vegetables. I love to stuff tomatoes, peppers and zucchini. When you bake peppers like this, you can make a stuffing out of a lot of things - a rice pilaf, risotto, any kind of tiny pasta or even quinoa. These are stuffed with Israeli Couscous, sometimes called pearl pasta. And that's exactly what it is - little pasta. They are fairly bland, so you have to give them a little saute first and deliver some flavor to them before you stuff and bake. Did you know red bell peppers have more Vitamin C than orange juice?
4 bell peppers, two red, two yellow
1 cup Israeli Couscous
1 small red onion, diced
2 cloves garlic, minced
1/2 cup chicken stock
1/2 cup wine
Grated Parmesan Cheese
Cut the peppers in half. Clean the insides, removing all seeds. Lay the peppers in a baking dish, cut side up. Season with salt and pepper.
Cook the pasta according to directions on the package. Drain.
In a large skillet, heat about two tablespoons of olive oil. Saute the red onion for a few minutes and then add the garlic and saute for one minute. Add the wine and let this cook off. Add the chicken stock and let this cook off. Turn off the heat. Add some chopped parsley and grated cheese. Stuff peppers with mixture.
Cover baking dish with foil tightly. Bake at 400 degrees for 45 minutes to an hour, until the peppers are easily pierced with a sharp knife. Grate extra cheese on top and chopped parsley.
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