ISRAELI COUSCOUS STUFFED PEPPERS

ISRAELI COUSCOUS STUFFED PEPPERS image

Yield 4 to 6 servings

Number Of Ingredients 10

6 red, orange, or yellow bell peppers
1 1/3 cups uncooked israeli couscous
1 tbsp extra virgin olive oil
2 cups vegetable broth or chicken broth
1/2 tsp kosher salt
1/4 tsp freshly ground black papper
1 cup packed baby spinach leaves
3/4 tsp shopped freshly rosemary leaves
1/2 cup crumbled soft goat cheese, plus and extra few tablespoons for topping
crusty bread, for serving

Steps:

preheat the oven to 375 with a rack in the upper third. Line a sheet pan with parchment paper. Slice a sliver off the bottom of each pepper to make a flat surface, being careful not to cut through to the inner cavity. Cut the top off of each pepper (about an inch below the stem) to make a stem-topped lid; set the tops aside. Scoop out and discard the seeds and membranes, making 6 pepper "cups." Stand the pepper cups upright on the prepared sheet pan, lea ving a few inches between each pepper. Stir together the couscous, olive oil, broth, salt, pepper, spinach, rosemary, and goat cheese in a medium-sized bowl until well-combined. Spoon the stuffing into the peppers, distributing the liquid evenly and filling each pepper three-quarters full. Place the tops back on the peppers. Bake the peppers until they look a little puckery and the couscous has absorbed much of the liquid, about 30 mins. Remove the tops and sprinkle the filling with extra goat cheese. Continue baking, uncovered, until the cheese is melty and browned, an additional 5 to 10 mins. Let the stuffed peppers cool slightly before serving warm with hunks of crusty bread.