I like to use chicken in mine, and with the filling pre-cooked, you can have this ready in about 30 minutes. You can even stuff the peppers up to a day before and just pop them in the oven. Add 10 minutes to the cooking time if you pull the from the refrigerator.
Peppers Stuffed with Chicken, Couscous and Corn
Ingredients:
4 large bell peppers, yellow or orange
1 red bell pepper, chopped
1 pound cooked chicken chicken, chopped
2 tablespoons chopped onion
1 cup cooked couscous
1 teaspoon salt
1 clove garlic, finely chopped
6 ounces light cream cheese
1 cup frozen corn, thawed
3/4 cup shredded mozzarella cheese
Directions:
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. Set the peppers upright in an 8 inch square baking dish, and microwave for 2 minutes, until just softened.
Mix the red bell pepper, chicken, onion, couscous, salt, garlic, cream cheese and corn in a bowl.
Heat oven to 350°F.
Stuff peppers with chicken mixture. Stand peppers upright in ungreased 8-inch square glass baking dish.
Cover tightly with foil. Bake 10 minutes. Uncover, sprinkle with cheese and bake about 10 minutes longer or until peppers are tender and cheese is melted and bubbly.
Makes 4 servings
I love the sweet yellow pepper and lightness of the couscous in the creamy filling. It tastes a bit decadent but is in fact quite healthy.
This is a lovely twist on an old classic!
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Peppers Stuffed with Chicken, Couscous and Corn
Ingredients:
4 large bell peppers, yellow or orange
1 red bell pepper, chopped
1 pound cooked chicken chicken, chopped
2 tablespoons chopped onion
1 cup cooked couscous
1 teaspoon salt
1 clove garlic, finely chopped
6 ounces light cream cheese
1 cup frozen corn, thawed
3/4 cup shredded mozzarella cheese
Directions:
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. Set the peppers upright in an 8 inch square baking dish, and microwave for 2 minutes, until just softened.
Mix the red bell pepper, chicken, onion, couscous, salt, garlic, cream cheese and corn in a bowl.
Heat oven to 350°F.
Stuff peppers with chicken mixture. Stand peppers upright in ungreased 8-inch square glass baking dish.
Cover tightly with foil. Bake 10 minutes. Uncover, sprinkle with cheese and bake about 10 minutes longer or until peppers are tender and cheese is melted and bubbly.
Makes 4 servings
I love the sweet yellow pepper and lightness of the couscous in the creamy filling. It tastes a bit decadent but is in fact quite healthy.
This is a lovely twist on an old classic!
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