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Costa_rican
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Costa's Couscous Stuffed Peppers |
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Costa's Couscous Stuffed Peppers - print recipe
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| Yield: |
| 2 |
| Ingredients: |
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1
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Red and 1 yellow pepper |
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Olive oil for cooking |
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1 sm
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Onion, finely chopped |
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1
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Red chilli |
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2
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Garlic cloves, peeled |
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1/2 tsp
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Ground cumin and coriander |
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1 tsp
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Paprika |
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115 gm
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Small chestnut mushrooms, sliced |
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115 gm
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Quick-cook couscous |
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1 bn
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Spring onions, finely chopped |
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1
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400 gram can chopped tomatoes, (in rich tomato juice) |
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115 gm
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Feta cheese, cut into cubes |
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Salt and freshly ground black pepper |
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| Method: |
Preheat oven to 220c/425f/Gas 7 and heat a large frying pan.
1 Cut the peppers in half, keeping the stalks intact. Brush all over with a little oil and place in a baking dish, cut-side up.
2 Cover loosely with foil and bake for 18-20 minutes until tender and lightly charred.
3 Add 2 tbsp oil to to the heated frying pan and tip in the onion.
Stir-fry for 2-3 minutes until softened and just beginning to brown.
4 Rub a little oil into your hands, cut the chilli in half, remove the seeds and finely dice the flesh.
5 Crush a garlic clove into the pan and add half the chilli, cumin, coriander and paprika. Cook for another minute, stirring.
6 Place 120ml/4fl oz boiling water in a pan with 1 tsp oil and 1/2 tsp salt. Simmer, remove from the heat and stir in the couscous. Set aside for two minutes to allow the grains to swell.
7 Raise the heat of the onion mixture and tip in the mushrooms.
Stir-fry for 2-3 minutes until just tender.
8 Remove pan from the heat and season to taste. Heat a small pan.
Return the couscous to the heat and add 1 tbsp oil.
9 Cook gently for 2-3 minutes, stirring with a fork to fluff up the grains. Season to taste.
10 Pour 1 tbsp oil in the heated pan. Add the remaining half of chilli and spring onions. Crush in the remaining garlic clove and cook for a minute, stirring.
11 Pour in the tomatoes, add a handful of herbs and a dash of oil.
Blend to a fairly smooth sauce. Season and continue to simmer over a gentle heat.
12 Cut the feta cheese into 1cm/ 1/2" dice. Tip the cooked couscous into the mushroom mixture and stir until well combined. Stir in the feta cheese and pile some into the two pepper halves.
13 Arrange the filled pepper halves on a serving plate, drizzle around some of the tomato sauce and serve. |
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