Saturday, February 12, 2011

Couscous Stuffed Peppers

This was an incredibly long week of all day meetings that started at the crack of dawn and didn't end until late at night.  I find long meetings like that very tiring. Coupled with staying in a hotel and social events centered around work all week as you can imagine I was exhausted when I walked in the door Friday night.

What a wonderful surprise that my husband, who I affectionately refer to as "Mr. Meat and Potatoes", had prepared a vegan meal for both of us to enjoy!

This recipe is not his original, he found it online, but the fact that he took the time to find a vegan meal and prepare it makes it blogworthy in my book! 

Thanks Mr. Meat and Potatoes for a great meal at the perfect time!

Couscous Stuffed Peppers

6 medium red peppers
1 14.5 oz can  diced tomatoes with basil, garlic, and oregano
1 12 oz frozen vegetable crumbles such as Boca
1/2 cup drained, chopped pimiento-stuffed olives
1 5.6 oz pkg Near East toasted pine nut couscous
1/2 cup Daiya Mozzarella Shreds
Salt and pepper to taste

Preheat oven to 350 degrees.

Cut the tops off of the peppers and remove seeds. Place peppers with the cut side up in a 13" x 9" baking dish. Spray a large skillet with cooking oil spray. Over medium high heat add the canned tomatoes with juices, crumbles, olives, salt and pepper. Cook until the mixture is heated through and bubbly. Add the couscous (including the  flavor packet). Pour in a 1/2 cup water. Cover, remove from heat, and let stand for 5 minutes. Stir and fill the peppers with the mixture.  Sprinkle the Daiya Mozzarella shreds on top of the filled peppers. Pour 1/3 cup water into bottom of baking dish. Cover lightly with foil and bake for 20 minutes or until heated through and the peppers slightly softened.

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