You are here
Israeli Couscous-Stuffed Bell Peppers
Whether served hot or cold, this hearty vegan dish makes a great lunch entree or dinner side.
Ingredients:
1/4 C olive oil
4 Markon First Crop Green Bell Peppers, halved
3 C Israeli couscous, cooked
1 C wild rice, cooked
1 C Markon First Crop Mushrooms, sautéed and chopped
2 T Markon First Crop Italian Parsley, chopped
1/4 C cranberry raisins, chopped
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 C balsamic vinaigrette
Instructions:
Preheat oven to 375 degrees F.
Rub oil over bell peppers; place on baking sheet face down. Roast until tender, approximately 20 minutes.
In a large mixing bowl, combine couscous, wild rice, sauteed mushrooms, parsley, cranberry raisins, salt, pepper, and vinaigrette. Toss to combine.
Fill each pepper half with couscous mixture and serve.
Meal Type:
Fall
Winter
Entrees
Vegetarian