PEPPERS STUFFED WITH COUSCOUS


GRILLED POBLANO PEPPERS AND CHEESE


Cook peppers ahead of time to make this quick dish even faster.


PREP TIME 5 MIN.–COOK TIME 25 MIN. READY IN 30 MIN.–SERVINGS 4


1 (5.9 oz) box couscous 2 red bell peppers 6 sundried tomatoes in oil 1 (2.25 oz) pkg pine nuts


1 tsp ground cumin 2 tbsp lemon juice ½ cup shredded mozzarella cheese 4 green onions


Know your peppers


STEP 1 Preheat the oven to 400°F. Prepare couscous according to package directions. STEP 2 Meanwhile, halve the peppers and remove the seeds. Strain the tomatoes, reserving 2 tbsp oil. On a foil-lined baking sheet, drizzle ½ tbsp of the tomato oil. Place peppers cut-side down and drizzle with another ½ tbsp tomato oil. Bake 15 min., or until tender. STEP 3 While the peppers cook, toast the pine nuts in a dry skillet for 3 min., or until golden brown, then transfer to a plate to cool. STEP 4 Slice the sundried tomatoes into thin strips. In a bowl, mix into cooked couscous with the pine nuts, cumin, lemon juice, and remaining tomato oil. Season with salt (in moderation) and pepper. STEP 5 Carefully remove peppers from the oven and flip so they are facing cut-side up. Spoon couscous mixture into each pepper and top with mozzarella cheese. Bake for about 5 min., or until cheese has melted. Meanwhile, slice the green onions. When peppers have finished baking, remove from oven, garnish with onion, and serve.


Per serving: 330 calories, 14g fat, 2g saturated fat, 7mg cholesterol, 97mg sodium, 41g carbohydrate, 4g fiber, 3g sugar, 11g protein


More mellow than a Poblano and with more kick than a bell pepper, Anaheim chiles are a delicious, bright green addition to your cooking. Hot cherry peppers are the perfect combination of moderate heat and sweetness. For the thrill seekers out there, super hot Habaneros have a delicious burn.


These tasty peppers are made beneath the heat of a broiler. Check often to ensure they don’t scorch.


PREP TIME 10 MIN.–COOK TIME 10 MIN. READY IN 20 MIN.–SERVINGS 4


4 poblano peppers ½ (8 oz) chunk Monterey Jack cheese


cooking spray


STEP 1 Cut a slit in each pepper from the tip to the stem. Do not separate the halves. Remove the seeds. Cut the cheese lengthwise into thin slices. STEP 2 Set oven to broil and spray a baking sheet with cooking spray. Arrange peppers on tray with cut-side down and broil for 5 min., or until browned and gently charred. STEP 3 Carefully remove sheet pan from oven and use tongs to flip peppers so their cut-side is facing up. Use tongs to stuff each pepper with cheese. Return peppers to broiler and cook for about 5 more min., until cheese is melted and cut-side is brown and charred. Serve à la carte, or in tortillas, with a side of bread.


Tip Want it super cheesy? Double the cheese.


Per serving: 119 calories, 9g fat, 5g saturated fat, 30mg cholesterol, 184mg sodium, 2g carbohydrate, 0g fiber, 1g sugar, 8g protein


48 FEBRUARY/MARCH 2017


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