Stuffed Red Peppers

This is something I’ve broken out a couple of times for fancy dinner type things, and am considering alternate fillings for (please leave suggestions in the comments!). They’re a bit of a process, but TOTALLY worth it, and the recipe (like most of mine) is fairly flexible, esp. with the filling. It makes a good complement to a tasty salad, and could easily be used as a nice entree for vegetarians at an omnivorous table.

Suggested Cooking Instruments: Med. baking dish, small pot, sautee pan, med. mixing bowl, FIRE (if possible).



  • 4 medium sized red bell peppers, with the tops neatly cut off and set aside, de-seeded, etc.
  • 1/2 dry israeli couscous – the big kind (cooked in 1c water, no idea final volume, but was enough)
  • 1 large onion, finely diced
  • 1/2 cup finely chopped mushrooms
  • 1 large rib of celery, diced
  • 1/4 cup finely chopped purple cabbage
  • 2-3 large kale leaves, ripped to little shreds, stems diced
  • 1/4 raisins
  • 4 cloves garlic, pressed
  • 1/2 package of cream cheese
  • red pepper flakes, smoked paprika
  • other herbs/spices (I used cumin, savory, uh.. not sure what else. use whatever spice combo you like)

1. Sautee onions in olive oil until clear, add and sautee mushrooms, then celery and kale stems, then cabbage, then kale leaves (just until soft). Add a dash of cumin, some dried savory (1tsp maybe?), salt, whatever other herbs to taste, mix with couscous, 2 cloves pressed garlic and raisins, set aside.

2. Grill or fire roast peppers if you can (I did it on a gas stove, worked like a charm – just rub maybe a tiny fingertip of oil over the pepper, and sit on top of the burner grate, rotating until blackened in spots). Set aside.

3. Mix cream cheese with a bit of salt, press two cloves of garlic into it, add dash of red pepper flakes, and I put in a tiny tiny pinch of smoked paprika (that stuff is *very* strong), and add another dash of savory on top. Mix until everything is well blended.

4. Fill each pepper halfway with the couscous filling, then put in a generous dollop of the cheese mix, then fill it the rest of the way with stuffing. Put top back on the pepper. Put in oven-proof baking dish with a bit of water (1T) in the bottom and bake at 350 for around 20 minutes. Serve hot.

5. Chop open, mix melty cheese into stuffing with your fork, consume.

This entry was posted in Entrees, Fancy, Vegetarian. Bookmark the permalink.

3 Responses to Stuffed Red Peppers

  1. Anna says:

    Mmmmm! I just made stuffed squash from our garden (so lovingly planted by the previous owners and lovingly harvested by us all summer/fall long). I made my traditional sage and green apple stuffing and piled it high in the halved squash. Mmmm I am smelling it now. I think we are going to be ankel deep in red peppers in our farmshare next week so I may be borrowing this recipe from you. Love, Me.

  2. Jennifer says:

    Yum! I also make stuffed peppers, and like to use quinoa – I think it is a nice flavor/texture just like couscous is! I have a similar blog, have you seen it?!

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