Here’s a little secret: I used to absolutely loath peppers!
They look innocent enough, but there was just something about their smell and especially something about their taste that made me gag.
I wouldn’t eat anything with peppers in it, not my mum’s spaghetti sauce, not a salad with the slightest trace of peppers, no peppers in soup (they were the worst actually)…
But things have changed miraculously since the discovery of stuffed peppers.
I don’t know whether it has to do with the stuffing, or whether peppers in the oven just taste better than others.
No worries though, I’m not turning in to a pepper-lover, I still only really like the yellow ones, the other ones, I can tolerate more or less.
‘Couscous stuffed Peppers’
serves 4 as a side, 2 as a main dish
- 4 peppers
- a cup of couscous
- a cup of boiling water
- one carrot, chopped
- a small shallot, chopped
- 4 handfuls of mushrooms, chopped
- 1 tomato, chopped
- a few handfuls of chickpeas
- pepper, rosemary thyme and garlic
- olive oil
- optional: some tomato purée
- optional: tomato ketchup to serve them with (highly recommended!)
Mix this with the couscous and the rest of the veggies (they can stay raw, they’ll get tender enough in the oven, the carrot on the other hand will stay a bit too hard if you don’t stew it before it goes into the oven). Season the mixture.
Now put them in the oven for 25 to 30 minutes.