This recipe was inspired by a New York Times recipe for Stuffed Yellow Peppers. I’ve added cooked beans for extra protein and fiber, a simple, blended tomato sauce, and I like to halve the peppers for a greater filling to pepper ratio.
- 3 medium bell peppers (yellow, orange, red or a combination)
- 1 tablespoon olive oil
- 1/2 cup Israeli couscous (whole wheat if possible)
- 1 can cannellini beans, drained and rinsed (about 1 1/2 cups)
- 1/2 – 3/4 cups store-bought or homemade basil pesto*
- salt to taste
- 1 can petite-cut tomatoes with sweet onion and garlic
- fresh basil for garnishing, optional
Preheat the oven to 350 degrees. Oil the bottom and sides of a large lidded casserole or 9×13 pan. Set aside.
In a small saucepan, heat the olive oil over medium heat then stir in the couscous. Continue stirring until the couscous becomes fragrant and begins to turn golden. Add 1 cup water and bring to a boil. Reduce heat, cover, and simmer until tender, 10-15 minutes.
While the couscous cooks, puree the canned tomatoes in a blend or food processor.
Wash the peppers, cut in half lengthwise, and remove the stem and inner membrane. Drain cut-side down on a paper towel.
When the couscous is tender, remove from heat and drain any remaining water from the pan. Add the beans and 1/2 cup of the pesto. Add additional pesto as desired and season to taste with salt.
Place the peppers cut-side up in the casserole and fill each pepper half with the bean mixture. Pour the tomato puree evenly over the peppers.
Cover with the lid or oiled aluminum foil and bake at 350 degrees for 45-60 minutes, until peppers are tender when pierced with a fork.
Serve immediately in shallow bowls with extra tomato sauce from the pan spooned over the top. Having some crusty bread on the side to mop up the sauce with is a good idea!
