Bell peppers serve as the foundation for a simple yet impressive weeknight meal that brings vibrant color and Mediterranean flavors to your dinner table. This recipe for couscous-stuffed baby bell peppers, adapted from The Best Pasta Cookbook, offers both convenience and culinary appeal.
A Versatile Dish for Any Occasion
These stuffed peppers can stand alone as a satisfying vegetarian main course or complement protein dishes like chicken or lamb kebabs. For a complete Mediterranean experience, serve them alongside warm pita chips and creamy hummus. The recipe's flexibility makes it ideal for busy weeknights when you need something both nutritious and delicious without spending hours in the kitchen.
Ingredients You'll Need
- 8 sweet baby (mini) bell peppers
- 2 tbsp. (30 mL) pine nuts
- ⅓ cup (75 mL) chicken stock
- 2 tsp. (10 mL) grated lemon zest
- 1 tbsp. (15 mL) fresh lemon juice
- 3 tbsp. (45 mL) regular (instant) couscous
- 2 tbsp. (30 mL) currants
- 1 tbsp. (15 mL) extra-virgin olive oil
- ¼ cup (60 mL) finely chopped onion
- 1 large garlic clove, minced
- 1 oz (30 g) thinly sliced prosciutto, chopped
- 2 tbsp. (30 mL) chopped fresh Italian parsley
- 1 tbsp. (15 mL) chopped pitted kalamata olives
- 2 tsp. (10 mL) drained capers, chopped
- ¼ tsp. (1 mL) salt
- ⅛ tsp. (½ mL) pepper
Step-by-Step Preparation
- Toast the pine nuts: Place pine nuts in a heavy frypan over medium heat. Toast for 3 to 5 minutes until golden brown, stirring frequently to prevent burning. Transfer to a bowl and set aside.
- Prepare the peppers: Using a small sharp knife, cut a ½-inch (1 cm) wedge lengthwise from one side of each bell pepper. Finely dice these wedges and reserve them. Carefully remove seeds from each pepper using the knife and a spoon handle.
- Prepare the couscous: Combine chicken stock, lemon juice, and lemon zest in a microwave-safe measuring cup. Microwave on high until the stock boils. Stir in couscous and currants, then cover tightly with plastic wrap. Let stand for 5 minutes before fluffing with a fork and covering again.
- Sauté the filling: Heat olive oil in the same frypan over medium heat. Add onion, garlic, prosciutto, and the reserved diced bell pepper. Sauté for 3 to 5 minutes until vegetables are tender-crisp. Remove from heat and stir in toasted pine nuts, parsley, olives, and capers.
- Combine and stuff: Fluff the couscous again and add it to the sautéed vegetable-prosciutto mixture in the frypan. Mix thoroughly and season with salt and pepper. Using a teaspoon, fill each bell pepper with the couscous mixture.
- Bake to perfection: Place stuffed peppers in a lightly oiled baking dish, leaving space between each. Bake at 400°F (200°C) for 18 to 20 minutes until peppers are tender but not collapsing.
Make-Ahead Tips and Serving Suggestions
For meal planning convenience, you can prepare the stuffed peppers up to 24 hours in advance. Simply cover them tightly and refrigerate, then let them stand at room temperature for one hour before baking. This recipe yields four servings, making it perfect for small family dinners or as an elegant side dish for guests.
The combination of savory prosciutto, briny olives and capers, sweet currants, and aromatic herbs creates a sophisticated flavor profile that belies the dish's simple preparation. The lemon zest and juice add a bright, refreshing note that balances the richness of the other ingredients.
Whether you're looking for a meatless Monday option or a colorful addition to your dinner rotation, these couscous-stuffed baby bell peppers deliver both visual appeal and satisfying taste. The recipe's Mediterranean influences make it particularly suitable for summer entertaining or whenever you crave flavors that transport you to sun-drenched coastal regions.
