Tahini Couscous & Vegetable Stuffed Peppers

These Tahini Couscous & Vegetable Stuffed Peppers are a bonafide food testament! Let’s testify that at times, it is a good thing to bypass the whole hot oven thing. For this one we use the minimal amount of heat to prepare something light, yet still a solid 10 out of 10 on the yumlicious scale. This is also a great recipe for a Meatless Monday or any day of the week when you just don’t have the willpower to labor over a too hot oven.

We used a green bell pepper with the top removed and slightly steamed it. Added the whole wheat couscous with minced garlic and tahini, fresh sweet corn off of the cob, and pan roasted and steamed broccoli florets. That’s it! Simple and not a whole lot of fuss at all. And I got to tell you, I love the versatility of this recipe. You can trade in the green pepper for red, yellow, or an orange pepper. And presto change-0 any of the veggies for whatever tickles your fancy. Plus, adding meats like beef, chicken, pork, or fish is a snap. And there are no bowls to wash because the green pepper IS the bowl. Winning. So if you’re looking for something to do with those bell peppers just chilling inside of your crisper, well look no further.

Get the full recipe down yonder where all the good stuff hangs out.

Tahini Couscous and Vegetable Stuffed Peppers

Ingredients:

• 2 medium green bell peppers
• 1 cup of whole wheat couscous
• 1 clove of garlic, minced
• 1 cup of steamed broccoli
• 1/2 cup of cherry or grape (or small variety tomato)
• 1/3 cup of cut off the cob sweet corn
• 2 tablespoons extra virgin olive oil
• 1/3 cup tahini
• sea salt to taste
• freshly ground peppercorns to taste

Directions:

1. Prep the green bell peppers by cutting off the top and removing the seed core and ribs. Rinse out and set aside.
2. Prepare whole wheat couscous according to the package directions. When the couscous is finished fluff with a fork a drizzle on tahini.
3. Using a small skillet over med-high heat add a tablespoon of EVOO. When the oil is hot add tomatoes and minced garlic and toss them quickly for about 2 minutes. Then, add to the whole wheat couscous.
4. Wipe the skillet clean and add a tablespoon of unsalted sweet cream butter and a half tablespoon of EVOO. Heat over med-high heat. When the butter has melted, add the kernels of sweet corn and sauté for three minutes.  Add to the couscous mix.
5. Using a vegetable steamer prepare the green bell pepper and broccoli florets. Steam no longer than 3 minutes. Add to the couscous mixture and gently toss.
6. Spoon fill the steam bell pepper with the whole wheat couscous and mixture vegetable topping with additional tomatoes and broccoli. Drizzle with more tahini if desired.
7. Serve.

What are some of the easy peasy dinner preparation ideas in your kitchen arsenal? We would love to hear about ’em. If you find yourself without bell peppers head on out to your local green grocer or farmer’s market because summertime is the best time to get a bushel of green bell peppers. They’re in season and super cheap. Now, that is what I’m talking about. See ya’ in the kitchen!

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5 from 2 votes

Tahini Couscous & Vegetable Stuffed Peppers

Course Salad

Cuisine American

Servings 2

Author D. Durand Worthey

Ingredients

• ▢ 2 medium green bell peppers
• ▢ 1 cup of whole wheat couscous
• ▢ 1 clove of garlic minced
• ▢ 1 cup of steamed broccoli
• ▢ 1/2 cup of cherry or grape or small variety tomato
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1/3 cup tahini
• ▢ sea salt to taste
• ▢ freshly ground peppercorns to taste

Instructions

• Prep the green bell peppers by cutting off the top and removing the seed core and ribs, rinse out and set aside.
• Prepare whole wheat couscous according to the package directions. When the couscous is finished fluff with a fork a drizzle on tahini.
• Using a small skillet over med-high heat add a tablespoon of EVOO, when the oil is hot add tomatoes and minced garlic, toss them quickly for about 2 minutes, then add to the whole wheat couscous.
• Using a vegetable steamer prepare the green bell pepper and broccoli florets. Steam no longer than 3 minutes. Remove and set aside.
• Spoon fill the steam bell pepper with the whole wheat couscous and mixture vegetable topping with additional tomatoes and broccoli. Drizzle with more tahini if desired.
• Serve.

More Stuffed Pepper Recipes:

Stuffed Breakfast Peppers

Southwest Stuffed Peppers

Spicy Lamb Sausage Stuffed Garden Peppers