Follow/Be a Fan

Follow

Honeymoon Ravioli

Nutella Bread for Dessert or for Breakfast!

 

Learn to Make Fresh Pasta (with a video!)

Easy Italian Pulled Pork

I love to sew - come on over and see what I'm making!

Make Homemade Limoncello

 

Harvest Grape Bread

Tips for Homemade Marinara Sauce

Breakfast Fruit Walkaway is a family favorite

A Delicious Vegetarian Dish: Pasta alla Norma

Love knitting? Come read my knitting blog, Italian Dish Knits.

Chocolate Zucchini Cake

Eating Our Way Through the Amalfi Coast

Make Whipped Cream Firm

My Favorite Chocolate Cake Recipe

 

 

or Use Key Words to Search this Site

Eggplant Lasagna

Lemon Cake from Capri

Cacio e Pepe

Learn to Make Arancini

 

Learn How to Make Artisan Bread with no Kneading for Pennies

 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

My Mom's Pork Chops

Chocolate Panna Cotta

 


My Five Inexpensive Kitchen Essentials

Beet Ravioli with Goat Cheese

« Penne with Salmon in Vodka Sauce | Main | Polenta »
Thursday
Mar062008

Stuffed Peppers


I love stuffing vegetables. I love to stuff tomatoes, peppers and zucchini. When you bake peppers like this, you can make a stuffing out of a lot of things - a rice pilaf, risotto, any kind of tiny pasta or even quinoa. These are stuffed with Israeli Couscous, sometimes called pearl pasta. And that's exactly what it is - little pasta. They are fairly bland, so you have to give them a little saute first and deliver some flavor to them before you stuff and bake. Did you know red bell peppers have more Vitamin C than orange juice?


 

 

 

Ingredients:

  • 4 bell peppers, two red, two yellow
  • 1 cup Israeli Couscous
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1/2 cup wine
  • chopped parsley
  • Grated Parmesan Cheese

Instructions:

Cut the peppers in half. Clean the insides, removing all seeds. Lay the peppers in a baking dish, cut side up. Season with salt and pepper.

Cook the pasta according to directions on the package. Drain.

In a large skillet, heat about two tablespoons of olive oil. Saute the red onion for a few minutes and then add the garlic and saute for one minute. Add the wine and let this cook off. Add the chicken stock and let this cook off. Turn off the heat. Add some chopped parsley and grated cheese. Stuff peppers with mixture.

Cover baking dish with foil tightly. Bake at 400 degrees for 45 minutes to an hour, until the peppers are easily pierced with a sharp knife. Grate extra cheese on top and chopped parsley.

 


 

PrintView Printer Friendly Version

Reader Comments (5)

looks excellent. i am making that today i think. but did you know that in italian israeli cous cous is known as fregola? i just found that out in nyc at the MoMa's cafeteria!

March 7, 2008 | Unregistered Commentercook eat FRET

well, maybe not exactly. it's also frehula - and similar but slightly different than israeli cous cous.

thank god for google...

March 7, 2008 | Unregistered Commentercook eat FRET

Cook eat fret: Yes! I've cooked with fregola. It is usually toasted and has a little more flavor. A little harder to find for me, so I usually have to snag some when I travel.

March 7, 2008 | Unregistered Commentertheitaliandish

You are a cooking machine! I
can't keep up.

March 7, 2008 | Unregistered CommenterAuleta

The "couscous" you used is actually an Israeli pasta, referred to in Hebrew as p'titim (from the french petite). Israeli couscous is much tinier - but regardless of the stuffing, it looks delicious!

March 3, 2010 | Unregistered CommenterAliza

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>