there's a dove in her nest at 10,
it's warming up once again,
with sunny days and polish on my toes.
Okay, okay... so that was a little bit cheesy. Yet, I'm really starting to get into the mood for Spring.
I think because this year is the first time I've been away from home; during a time when my family and I are usually planting new flowers, making yummy brunches, and getting ready for my all time favorite - dyeing Easter Eggs.
I love bright colors - and what better than brightly colored Spring vegetables? My good friend and I had some tasty bell pepper and couscous salad last night for dinner. Using the leftovers tonight, I decided that I wanted more bell pepper - in fact, our initial idea was to have stuffed bell peppers, but delays at the grocery store yadda yadda yadda made us have to cut out the baking part and just stir-fry.
So, anyways - Springtime vegetables, flowers, and yes, there is a gorgeous new couple that has moved in outside my window...
Couscous, Chicken, and Mukimame Stuffed Bell Peppers
Ingredients:
Filling
• 1/4 cup cooked couscous
• 1/4 lb ground chicken
• 2 T frozen mukimame (shelled edamame)
• 1/8 cup diced red bell pepper
• 1 pearl onion *see note*
• 1 clove garlic (minced)
• 1-2 tsp olive oil
• 1/2 T fresh parsley (chopped)
• salt and pepper to taste
• crumbled feta cheese (add as little more much as you want)
Stuffed Bell Pepper
• Filling (recipe above)
• 1 bell pepper (any color, sliced in half from top to bottom)
• about 1/2 cup water
Instructions:
Heat a large skillet with a little drizzle of olive oil.
Cook garlic until fragrant (about a minute) and add the chopped bell pepper, pearl onion, and some pepper, and sauté for about 3 minutes, or until the pepper is starting to soften.
Add the ground chicken and parsley and continue to cook for about 3 minutes. Add the frozen mukimame, and sauté until chicken is fully cooked through.
Season with any additional salt and pepper or garlic powder if you wish.
Remove from heat.
Stir in couscous and feta.
Preheat oven to 400ºF.
Pour water into a ceramic baking dish or pie plate until about 1/4 inch deep.
Cut your bell pepper (for stuffing) in half from the stem to the bottom and remove the white veins and seeds.
Spoon the filling into the pepper and garnish with any remaining feta or parsley. **see note**
Bake at 400ºF for about 35-40 minutes, or until the top of the filling is turning golden brown and the pepper looks cooked through.
Remove from oven and transfer to your plate with some yummy salad and dig in!
*I buy pearl onions because I can never use a whole onion for single-serving recipes before it goes bad. Pearl onions are great because they don't spoilt quickly (since they are so small I only need to use one or two for a recipe) and they are there when I need them*
** I also brushed a little tsp of pesto on the inside of the pepper before spooning in the filling. You don't have to do this, but it gives that very nice Mediterranean flavor!**
Filling
• 1/4 cup cooked couscous
• 1/4 lb ground chicken
• 2 T frozen mukimame (shelled edamame)
• 1/8 cup diced red bell pepper
• 1 pearl onion *see note*
• 1 clove garlic (minced)
• 1-2 tsp olive oil
• 1/2 T fresh parsley (chopped)
• salt and pepper to taste
• crumbled feta cheese (add as little more much as you want)
Stuffed Bell Pepper
• Filling (recipe above)
• 1 bell pepper (any color, sliced in half from top to bottom)
• about 1/2 cup water
Instructions:
Heat a large skillet with a little drizzle of olive oil.
Cook garlic until fragrant (about a minute) and add the chopped bell pepper, pearl onion, and some pepper, and sauté for about 3 minutes, or until the pepper is starting to soften.
Add the ground chicken and parsley and continue to cook for about 3 minutes. Add the frozen mukimame, and sauté until chicken is fully cooked through.
Season with any additional salt and pepper or garlic powder if you wish.
Remove from heat.
Stir in couscous and feta.
Preheat oven to 400ºF.
Pour water into a ceramic baking dish or pie plate until about 1/4 inch deep.
Cut your bell pepper (for stuffing) in half from the stem to the bottom and remove the white veins and seeds.
Spoon the filling into the pepper and garnish with any remaining feta or parsley. **see note**
Bake at 400ºF for about 35-40 minutes, or until the top of the filling is turning golden brown and the pepper looks cooked through.
Remove from oven and transfer to your plate with some yummy salad and dig in!
*I buy pearl onions because I can never use a whole onion for single-serving recipes before it goes bad. Pearl onions are great because they don't spoilt quickly (since they are so small I only need to use one or two for a recipe) and they are there when I need them*
** I also brushed a little tsp of pesto on the inside of the pepper before spooning in the filling. You don't have to do this, but it gives that very nice Mediterranean flavor!**
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