If you like stuffed peppers then you will really like this recipe. In the same tradition as ground beef and all that other good stuff, this dish uses chicken and couscous instead. It. Was. Awesome.
It was also super easy. I used leftover chicken and salsa. So this is a great way to use up whatever proteins you have in your fridge.
*Side note: you could easily leave out the meat and add some beans or extra veggies and make this a vegetarian meal.
Couscous Stuffed Peppers
3/4 cup salsa
1 box of couscous**
3 peppers, halved and de-seeded (you can use green, red, yellow or orange)
1/2 cup panko
1/4 cup shredded sharp cheddar
1/4 shredded Parmesan
salt, pepper, chili powder and cumin to taste
*Shred or chop up leftover chicken. If you don’t have any leftover meat, you can easily poach a breast and shred it.
Cook the couscous. **I buy my couscous in bulk so I cooked 1 cup to 2 cups chicken broth = 4 cups cooked couscous. If using boxed couscous you may prefer a flavored one such as garlic and olive oil, or parmesan, etc. Let it cool after cooking.
Wash, halve, and de-seed the peppers.
In a bowl, mix together all but 1/2 cup of the cooked couscous, the chicken, salsa, and seasonings.
Spray your baking dish (8×11) and lay down the 1/2 cup couscous. This will hold the peppers in place so they don’t slide around.
Sprinkle the peppers with a little salt and pepper and then stuff them with the couscous mixture.
Combine the panko with the two shredded cheeses and top the peppers.
Bake in a preheated oven at 375* for about 45 minutes, or until peppers are soft and panko is golden brown.