Categories: Raisin, Pine Nuts, Parsley, Garlic, Onion, Olive oil, Mushrooms, Celery, Bell pepper, Apple, Chicken Broth, Chicken, Vegetables
2 large Red bell peppers Olive oil- flavored cooking 1/2 cup of chopped onion 1/4 cup of chopped mushrooms 1/4 cup of diced celery 1/4 cup of chopped peeled Rome apple 1 Clove garlic; minced 3/4 cup of low salt chicken broth 1/4 teaspoon of salt 1/4 teaspoon of Ground cumin 1/4 teaspoon of pepper 1/8 teaspoon of ground turmeric; optional 1/2 cup of uncooked couscous 1 teaspoon of Olive oil 2 tablespoons of raisins 1 tablespoon of Pine nuts; toasted 1 tablespoon of Chopped fresh parsley
From: Linda Shapiro / Naples FL <lss@coconet.com> Date: Mon, 8 Jul 1996 00:38:30 -0400 Recipe By: Cooking Light Magazine/ May 1996 p. 144 Preheat oven to 350ºF. Cut off tops of red bell peppers; discard tops, seeds and membranes. Cook peppers in boiling water for 5 minutes; drain and set aside. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, mushrooms, celery, apple, and garlic; sauté 3 minutes. Remove from heat; set aside. Combine broth, salt, cumin, pepper and turmeric in a medium saucepan. Bring to a boil; stir in couscous and oil. REMOVE from the heat; cover and let stand 5 minutes. Fluff with a fork. Add onion mixture, raisins, pine nuts and parsley; stir well. Divide couscous mixture evenly between peppers. Place stuffed peppers in an 8- inch square baking dish. Bake for 15 minutes. Serving Size: 2
JEWISH-FOOD digest 238 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Magazine/ May 1996 p. 144 Preheat oven to 350ºF. Cut off tops of red bell peppers; discard tops, seeds and membranes. Cook peppers in boiling water for 5 minutes; drain and set aside. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, mushrooms, celery, apple, and garlic; sauté 3 minutes. Remove from heat; set aside. Combine broth, salt, cumin, pepper and turmeric in a medium saucepan. Bring to a boil; stir in couscous and oil. REMOVE from the heat; cover and let stand 5 minutes. Fluff with a fork. Add onion mixture, raisins, pine nuts and parsley; stir well. Divide couscous mixture evenly between peppers. Place stuffed peppers in an 8- inch square baking dish. Bake for 15 minutes. Serving Size: 2
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