Personal Note: We arrived back at the house Wednesday night from our trip, and neither one of us wanted to go to the store. So I work up Thursday and wandered over to the grocer’s and literally let the Spirit lead me and prayed I had enough to make something. Red bell peppers were buy one get one free (which is a great deal!), so I snagged and few of those and here’s what I came up with! I made the stuffing from the Moroccan Acorn Squash, but stuffed it in the peppers. Hold on a second, I think the Nobel people are on the phone.
Plan of Attack:
1. Parboil bell peppers
2. Make stuffing
3. Bake for 30 minutes
Ingredients for 2:
2 bell peppers (any color), tops removed and seeded
½ C Water
¼ C red cooking wine
4 sundried tomatoes
1 Tbsp olive oil
½ onion, chopped
2 garlic cloves, minced
½ C garbanzo beans
¼ C raisins
¼ C veggie broth
¼ C leftover turkey, roughly chopped (optional, but get used to seeing this ingredient)
½ C couscous
½ Tbsp cumin
Salt & pepper to taste
Cheese of choice (I used Jarlsberg)
Instructions:
- Preheat oven to 375 degrees
- Heat a large pot filled ½ full with water to a boil. Then submerge the using a wooden spoon (fill the insides to sink them), and boil for 3 minutes. Carefully drain and remove the peppers, and place in an 8x8 cooking dish sprayed with cooking spray.
- In a small pot add the water, red cooking wine and sundried tomatoes; simmer for 5 minutes. Remove the tomatoes (saving the liquid) and roughly chop; set aside.
- Heat olive oil in a nonstick skillet to medium-high heat. Add the onions and cooking for 3-4 minutes until translucent.
- Add the garlic, cumin and sundried tomatoes and cook for another minute
- Then add the garbanzo beans, raisins, turkey and salt and pepper, stir together
- Finally add the veggie broth and couscous. Remove from heat, top with lid and allow to sit for 5 minutes.
- Stuff peppers with the turkey mixture, if you have too much like I did, just surround the peppers with the extra. Top with cheese and bake for 30 minutes
- Enjoy!
