Yield: 2 Servings
Measure | Ingredient |
---|---|
2 larges | Red bell peppers |
\N \N | Olive oil- flavored cooking spray |
½ cup | Chopped onion |
¼ cup | Chopped mushrooms |
¼ cup | Diced celery |
¼ cup | Chopped peeled Rome apple |
1 \N | Clove garlic; minced |
¾ cup | Low salt chicken broth |
¼ teaspoon | Salt |
¼ teaspoon | Ground cumin |
¼ teaspoon | Pepper |
⅛ teaspoon | Ground tumeric; optional |
½ cup | Uncooked couscous |
1 teaspoon | Olive oil |
2 tablespoons | Raisins |
1 tablespoon | Pine nuts; toasted |
1 tablespoon | Chopped fresh parsley |
From: Linda Shapiro / Naples FL <lss@...> Date: Mon, 8 Jul 1996 00:38:30 -0400 Recipe By: Cooking Light Magazine/ May 1996 p. 144 OVEN: 350
Cut off tops of red bell pepperes; discard tops, seeds and membranes. Cook peppers in boiling water for 5 minutes; drain and set aside.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat til hot.
Add onion, mushrooms, celery, apple, and garlic; saute 3 minutes. Remove from heat; set aside.
Combine broth, salt, cumin, pepper and tumeric in a medium saucepan. Bring to a boil; stir in couscous and oil. REMOVE from the heat; cover and let stand 5 minutes. Fluff with a fork.
Add onion mixture, raisins, pine nuts and parsley; stir well.
Divide couscous mixture evenly between peppers. Place stuffed peppers in an 8- inch square baking dish. Bake for 15 minutes.
JEWISH-FOOD digest 238
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .