Chicken & Couscous Stuffed Peppers

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

Ingredients: 

• 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
• Water

Instructions: 

1. 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.
2. Once you’re ready, preheat the oven to 375 degrees.
3. 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.
4. Heat the olive oil in a medium pan. Saute the garlic for ~3 minutes.
5. 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.)
6. 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.
7. Slice the very top off of the peppers and remove seeds & membranes from the insides.
8. Stuff the couscous/chicken mixture into your peppers.
9. 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.
10. Remove the foil and bake for 10 more minutes.