So what do you think of when you hear “stuffed peppers”? Chances are, you’re imagining something with bold Tex-Mex flavors, I am right? I picture a big old red pepper, filled with beef, beans, onions, and spices in a red sauce, smothered with cheese on top. The cheesy, spicy goodness gets you every time! So hate to tell you… but that’s not the recipe I’m sharing tonight.
Tonight, I decided to go a little different route. I was thinking that the flavors of the Mediterranean would go perfectly, stuffed inside a tasty pepper. The flavors of this dish are a little more subtle than your big, bold, Tex-Mex stuffed pepper, but are delicious in their own right. And yes, I am aware that feta cheese would be the perfect addition to this recipe, but alas, I had none. I didn’t feel like hitting up the grocery store twice in one day once I came up with this idea. Furthermore, just the hint of Asiago allows the other flavors to shine through!
Chicken & Couscous Stuffed Peppers
- 2 large bell peppers
- 10oz chicken breast
- 1/4 cup Greek vinaigrette
- 1/2 cup of pearl couscous (dry)
- 2 tsp olive oil
- Juice of 1/2 a large lemon
- 4 cloves garlic, minced
- 15 kalamata olives, sliced
- 1/2 tsp dried oregano
- 10 turns of black pepper
- 2oz Asiago cheese
- Cut your chicken into small (even smaller than what I consider ‘bite-sized’) pieces. Combine the chicken with the vinaigrette, stir to coat. Refrigerate and marinate for at least an hour.
- Once you’re ready, preheat the oven to 375 degrees.
- Prepare the couscous. Bring 1 cup of water to a boil. Add the couscous and lower heat to medium. Simmer until the water is absorbed and the couscous is al dente, ~6-8 minutes. (Note: there are wide variations in sizes of pearl couscous, and therefore variations in cooking times and water needed – follow your package instructions if you have them.) Set aside.
- Heat the olive oil in a medium pan. Saute the garlic for ~3 minutes.
- Now add the chicken and vinaigrette into the same pan. Saute the chicken over medium heat for 5 minutes, until no longer translucent. (Does not have to be fully cooked all the way through.)
- Turn off heat to the burner, but leave the pan where it is. Add the couscous, olives, lemon juice, oregano, pepper, and cheese to the pan. Stir to combine.
- Slice the very top off of the peppers and remove seeds & membranes from the insides.
- Stuff the couscous/chicken mixture into your peppers.
- Place the peppers upright in high-edged oven-safe dish. Add a thin layer of water to cover the bottom of the dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for 10 more minutes.
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