Bell Peppers Stuffed With Couscous (Oamc) – a delicious recipe with bell peppers, red chili pepper, couscous, raisins, almonds, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat oven to 350 degrees and bake whole peppers for 1/2 an hour.
2
Remove from oven and let cool.
3
Pour 10 oz very hot water into a bowl and stir in harissa or red chili flakes; add couscous and raisins and let soak for 15 minutes.
4
Saute garlic in 4 tbsp olive oil.
5
Fluff couscous with a fork and be sure all the grains are separated; then pour over the oil and garlic.
6
Mix in remaining ingredients and mix well.
7
Add additional olive oil if mixture seems dry.
8
Slice the top of the cooled peppers and remove all seeds.
9
Gill each pepper with couscous mixture and pack into a shallow freezer/oven proof baking dish.
10
To freeze: cover well with foil or saran wrap, label and freeze.
11
To serve: Defrost overnight; Drizzle with olive oils and then cover with foil; heat in oven at 375 degrees for 20 minutes or until heated through.
1102
kcal
Calories
113
g
Fat
21
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large bell peppers (or 6 small ones), 2 teaspoons harissa or 2 teaspoons red chili pepper flakes, 9 ounces couscous, 4 tablespoons raisins, and more.
Yes, Bell Peppers Stuffed With Couscous (Oamc) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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