Red Peppers Stuffed with Veggies and Couscous
Red Peppers Stuffed with Veggies and Couscous
Ingredients
Salt and pepper to taste
Salt and pepper to taste
2 tsp. dijon mustard
1 Tbsp. sherry
2 Tbsp. balsamic vinegar
¼ cup honey
⅓ cup olive oil
2 Tbsp. cilantro
⅛ tsp. fresh ground black pepper
½ tsp. salt
½ tsp. garlic powder
1 tsp. cumin
1 lemon, juiced
1 cup vegetable stock
1 cup couscous
⅔ cup green olives with pimentos, sliced
5 large mushrooms, sliced (about 1 cup)
1 small red onion, chopped (about ¾ cup)
12 cherry tomatoes, cut into quarters (about 1 cup)
6 asparagus spears, trimmed, blanched and cut into 2-inch pieces (about 1 cup)
4 large red peppers, cut in half lengthwise, stem removed
Step by step
Heat a medium-size sauté pan on medium-high heat. Add a thin layer of oil. Add red onion and cook 1 minute. Add mushrooms and cook another 2 minutes. Season with salt and pepper. Add the asparagus, tomatoes and green olives; stir to combine and cook 2 minutes. Season with salt and pepper. Remove pan from heat and transfer vegetables to a plate.
Whisk together all the dressing ingredients except the olive oil. Slowly pour the olive oil into the mixed ingredients while whisking quickly to combine. Taste for seasoning.
Whisk together the vegetable stock, lemon juice, cumin, garlic powder, salt and pepper. Pour into a medium-sized saucepan and bring contents to a boil. Add the couscous to the boiling stock and bring it back to a boil. Immediately once it comes to a boil, turn off the heat and place lid on saucepan. Let the couscous absorb the liquid for 15 minutes.
When couscous liquid is absorbed, add couscous to sautéed vegetable mixture and add cilantro; toss to combine. Pour the desired amount of dressing over the couscous/vegetable mixture, adding a small amount at a time, and stir to combine and cover. Don’t over-dress the couscous mixture; you may not need all of the dressing.
Scoop the couscous mixture into the pepper halves on the serving platter.
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of water to the Water Basin Pan. Place filled peppers on Perforated Steamer Tray and place Tray in Water Basin Pan; cover with Lid and place in oven.
On STEAM mode, cook peppers for 20 minutes.
When the peppers are cooked, remove them from Steamer. Serve immediately.