Fresh Stuffed Red Pepper Shells With Pearl Couscous, Forbidden Rice, Kamut Or Red Quinoa Recipe

Name: Fresh Stuffed Red Pepper Shells With Pearl Couscous, Forbidden Rice, Kamut Or Red Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sweet select red peppers; 2-3 cups whole grains, soaked and then cooked accordingly, such as forbidden rice, pearl couscous, kamut, or red quinoa; 2 teaspoons cumin, optional; 1/4 teaspoon tumeric, optional; 1 cup feta or similar cheese; 1 ounce toasted pinion pine nuts, almonds, or pecans; 4 tablespoons fresh chopped mixed herbs, such as mint, basil, parsley and cilantro; 1 teaspoon pink or kosher salt; 1-2 tablespoons chopped scallions; 1-2 tablespoons dried currants, yellow raisins or cranberries, optional; 2 tablespoons grated carrot and fresh ginger; 4 tablespoons EVOO; juice of a fresh lemon or lime; 1 tablespoon champagne vinegar; 1 teaspoon dijon mustard; 1 tablespoon sweet or hot pepper jelly, or honey; salt, paprika and pepper to taste; paprika for garnish; fresh herbs for garnish

Servings: persons

4 sweet select red peppers
2-3 cups whole grains, soaked and then cooked accordingly, such as forbidden rice, pearl couscous, kamut, or red quinoa
2 teaspoons cumin, optional
1/4 teaspoon tumeric, optional
1 cup feta or similar cheese
1 ounce toasted pinion pine nuts, almonds, or pecans
4 tablespoons fresh chopped mixed herbs, such as mint, basil, parsley and cilantro
1 teaspoon pink or kosher salt
1-2 tablespoons chopped scallions
1-2 tablespoons dried currants, yellow raisins or cranberries, optional
2 tablespoons grated carrot and fresh ginger
4 tablespoons EVOO
juice of a fresh lemon or lime
1 tablespoon champagne vinegar
1 teaspoon dijon mustard
1 tablespoon sweet or hot pepper jelly, or honey
salt, paprika and pepper to taste
paprika for garnish
fresh herbs for garnish

1
Cut the tops of the peppers and take out all the seeds as well as the white fleshy interior bits. Cut triangles out of the top of the pepper saving the cuts for use in the filling. (You can bisect or even trisect the remaining triangle border of the pepper shell for effect if desired. This can also make eating easier with these pre-cuts).
2
Mix your cooked grains of choice with feta and whatever other fillings and seasonings you want to include in a bowl. Be sure to add the leftover red pepper triangles diced further into the filling. I have used tumeric and cumin with the pearl couscous in one version, but not in the forbidden rice version.
3
Mix the oil, juice, mustard, jelly or honey, vinegar with salt, paprika, and pepper to taste for the dressing. Pour this over the grain salad filling and lightly toss. Adjust the seasoning if needed.
4
Fill each cut pepper with the grain filling. Garnish with fresh herbs and paprika. You can serve whole or even consider slicing these in half, as pictured in one variation.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 sweet select red peppers, 2-3 cups whole grains, soaked and then cooked accordingly, such as forbidden rice, pearl couscous, kamut, or red quinoa, 2 teaspoons cumin, optional, 1/4 teaspoon tumeric, optional, and more.

Yes, Fresh Stuffed Red Pepper Shells With Pearl Couscous, Forbidden Rice, Kamut Or Red Quinoa falls under the Vegetarian 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.

Fresh Stuffed Red Pepper Shells With Pearl Couscous, Forbidden Rice, Kamut Or Red Quinoa

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