Stuffed Bell Peppers, Two Ways

Stuffed Bell Peppers, Two Ways:

Vegetarian: Couscous-Stuffed Peppers:

1 large red and 1 large yellow pepper

1 cup canned Italian stewed tomatoes

3/4 cup giant couscous

3 cups vegetable stock

2 tsp Italian seasoning

5 basil leaves, chopped

1/2 cup feta, crumbled

sea salt

pepper

Preheat the oven to 350 degrees.

Slice the peppers length wise and spoon out the seeds (keeping the stalks intact). Place them onto a baking sheet. Drizzle the peppers with a little olive oil and sprinkle them with salt and pepper. Roast for 25 minutes, turning occasionally, until just tender.

Meanwhile, cook the giant couscous in a saucepan of boiling vegetable stock for 6-8 minutes (or package directions), stirring occasionally. Drain the couscous through a sieve and pour into a large mixing bowl. 

Add the feta, tomatoes, basil, pinch of salt, pepper, and Italian seasoning and stir together. Spoon the mixture into the pepper halves and place back in the oven for 5 minutes until warmed through. Serve warm.

Turkey, Rice and Cheese Stuffed Peppers:

4-6 bell peppers (green, yellow, or red)                                  
1/2 cups cooked jasmine rice
1/2 lb cooked, ground turkey meat

4 oz. goat cheese, crumbled
half a jar of marinara spaghetti sauce, divided

2 cloves fresh garlic-minced
1 tsp sea salt

1 tsp pepper

1/4 cup basil leaves, chopped

1cup shredded monterey jack cheese, mozzarella, or white cheddar cheese
1 tsp chili powder

1/4 bag frozen corn, thawed

1 tbsp olive oil

Start by cooking the jasmine rice (follow the directions on the package). Once the rice is down, transfer it to a small bowl to cool down and set aside.

Preheat your oven to 375 degrees.

Saute the garlic in the olive oil, over medium low heat.  Add the corn and cook for 2 minutes. Next add your ground turkey. Make sure the turkey is thoroughly cooked before transferring it to a large mixing bowl. Toss in the cooked jasmine rice, basil leaves, goat cheese, salt and pepper and stir together. Pour in half of the marinara and save the other half for topping.

Wash peppers and pat dry with a paper towel.  Cut peppers lengthwise in half and take out seeds. Fill each half with the mixture and top with the rest of the marinara sauce.  Bake for 20 minutes and then remove from oven.  Top each pepper with the cheese of your choice and continue to bake for another 10 minutes.  Let cool for a few minutes before eating.