Couscous and Currant Stuffed Peppers

Need an impressive and easy vegan holiday appetizer? Try these bite-sized peppers stuffed with quick-cooking couscous and currants.
Need an impressive and easy vegan holiday appetizer? Try these bite-sized peppers stuffed with quick-cooking couscous and currants.

Couscous and Currant Stuffed Peppers

Yields 16

Ingredients:

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  • 1 cup whole wheat couscous
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  • 1 cup vegetable broth
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  • 2/3 cup dried currants
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  • 1/2 cup minced sun-dried tomatoes
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  • 1/2 cup minced red onion
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  • 2 tablespoons minced fresh parsley
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  • 1 tablespoon grated lemon zest
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  • Juice of 1 small lemon
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  • 3 tablespoons olive oil
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  • Salt and freshly ground black pepper to taste
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  • 16 sweet peppers or large jalapenos (slit, seeds and membranes removed)

Directions:

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  1. Preheat oven to 375 degrees F.
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  3. In a medium pot, bring couscous and broth to a boil. Cover pot and remove from heat.
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  5. In a large bowl, combine currants, tomatoes, onion, parsley, lemon zest, lemon juice, and olive oil.
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  7. Fluff couscous and add to the currant mixture, tossing well to combine. Season generously with salt and pepper and toss again.
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  9. Stuff peppers with couscous mixture and place in a greased baking dish.
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  11. Bake for 30 minutes or until peppers have softened.

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