Quote of the Day
How wonderful it is to enjoy our moments of laughter that make every day a celebration!
Today we are making a scrumptious dish of stuffed red peppers. Red peppers have a sweet, almost fruity taste. Red peppers contain 11 times more beta-carotene than green bell peppers as well as 1 1/2 times more Vitamin C. For the filling the main ingredient is French cous cous which is a type of semolina originating from North Africa, consisting of granules of crushed durum wheat. The French cous cous is sweet, light, and fluffy. This combination is going to have you asking for more, more, and more!
Stuffed Red Bell Peppers
4 large red bell peppers
2 cups French cous cous
2 pinches or sea salt
1 small zucchini, cut into small quarterd chunks
8 cauliflower florets, cut into small pieces
pepper tops(without the stem) diced into small pieces to add to the filling
2 small red onions
1/2 cup white wine
3/4 cup cured black olives, pitted and chopped
3/4 cup parsley, chopped
2 tablespoons extra virgin olive oil
1 cup walnuts, chopped
1 Remove tops of the peppers and put them aside. Oil the peppers inside and out and place them into a baking dish cut side down. Also, line the baking dish with a tablespoon of the oil.
2 After 10 minutes into the baking of the pepper, add the wine to the baking dish and continue to bake the pepper for another 10 minutes.
French cous cous filling
First, steam the cauliflower florets till they are crunchy. Next, saute the pepper tops, red onions, zucchini, sea salt and olive oil adding the olives toward the last few minutes of the cooking. Combine the cauliflower florets with this mixture adding a little olive oil and some white wine. Boil the French cous cous with water till it becomes fluffy. In a large bowl, mix the stuffing with the French cous cous and stuff the red peppers. Add the walnuts now to the stuffing. Garnish with parsley.