Join the 2 together, and this is what you get!
Tonight, I made a vegetarian couscous and decided to serve it in half Bell Peppers. I had a lot of fun cooking and taking pictures. I’ll share some of those with you for now, and retrace the recipe tomorrow. For now, it’s time for my post workout snack!
The kids don’t care much for peppers, so they had their couscous in non-edible bowls. It passed the test, even though there was tofu in it! ;o)
If you want to see more pictures, you can check them out here!
Allright, here is the recipe. Don’t feel obligated to use the suggested vegetables, really, you can use whatever you like.
- 1 cup dry couscous
- 2 cups vegetable stock
- 200g extra firm tofu, diced
- 1 medium onion, diced
- 1 zucchini, diced
- 1 tomato, diced
- 1 can baby corns, in chunks, drained and rinsed
- 125g snowpeas, in pieces
- ¼ cup sliced black olives
- 1 tsp salted herbs (or salt, to taste)
- 1 tsp oregano
- Pepper to taste
- 4 bell peppers, cut in half and cleaned
- 100g low fat mozzarella, grated
- Preheat the oven to 375oF
- Bring vegetable stock to the boil. Remove from heat, add couscous, cover and let stand for 10-15 minutes.
- Meanwhile, cut the bell peppers in half; carefully remove the interior while leaving the stem intact.
- Brown the onions in a skillet over medium heat. Add salted herbs, oregano, pepper, zucchini and snowpeas, cook for a minute or two, until just tender.
- Add baby corns, black olives, diced tomato and tofu. Cook to warm, add reserved couscous, mix well.
- Place the peppers on a baking sheet, sprinkle with salt and pepper, stuff with couscous and add grated cheese on top.
- Bake in the oven for about 15 minutes, until the peppers start to soften up and the cheese turns golden brown.
Makes 8 stuffed half peppers