Having a spring dinner party? Serve up these stuffed vegetables to your guests. This easy dish takes about 40 minutes to cook, and it’s a great addition to any potluck menu!
Herbed Couscous Stuffed Peppers and Yellow Squash
Ingredients:
2 cups cooked couscous
2 tablespoons extra virgin olive oil and extra for greasing pan
1 medium yellow onion, chopped
3 celery stalks, finely diced
2 garlic cloves, minced
1 pound yellow squash, seeded and cut into 2” pieces
3 red peppers, halved and seeded, stem still attached
3 green peppers, halved and seeded, stem still attached
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 tomato, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
2 tablespoons butter
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
Directions:
1. Preheat oven to 350 degrees.
2. Grease baking sheets with extra virgin olive oil. Place peppers hollow-side down and bake for about 15 minutes.
3. In a medium saucepan, heat the two tablespoons of olive oil over medium-low heat and cook onions until translucent, about 4-5 minutes. Add garlic, celery and herbs, and cook until tender, about 3-4 minutes. Add tomato and butter. When butter is melted, stir in the couscous and add salt and pepper.
4. Remove peppers from oven, let cool for a few minutes.
5. Stuff peppers and squash with couscous and vegetable mixture. Top with mozzarella cheese and parmesan cheese.
6. Bake for about 15-20 minutes until peppers and squash are tender.