She Strengthens

Savory Stuffed Red Bell Peppers: A Flavorful Twist

Are you looking for a dish that’s both healthy and packed with flavor? Look no further than these savory stuffed red bell peppers! Filled with a delicious mixture of fontina and Parmesan cheese, zucchini, onion, tomato paste, garlic, and basil, these peppers are sure to impress.

A Perfect Meal for Any Occasion

Whether you’re a vegetarian or a meat-lover, these stuffed peppers are a great option for a quick and easy meal. Serve them alongside a crunchy green salad for a satisfying vegetarian meal, or pair them with a hearty steak for a carnivorous delight.

Special Equipment Needed

Before you begin, make sure you have a pastry brush on hand. This will come in handy when brushing the insides of the peppers with oil and seasoning them with salt and pepper.

Choosing the Right Couscous

When it comes to couscous, not all varieties are created equal. For this recipe, we recommend using Israeli couscous, which has larger, pearl-shaped granules and is more glutinous than its North African counterpart.

Yield and Difficulty

This recipe yields 6 servings as a meal or 12 servings as a side dish. Don’t worry, it’s easy to make and requires only 1 hour and 30 minutes of your time.

Ingredients

• 3 tablespoons olive oil, plus more as needed
• 1 cup medium-dice yellow onion
• 2 medium garlic cloves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 cups small-dice zucchini
• 1 tablespoon tomato paste
• 3/4 cup Israeli couscous
• 6 medium red bell peppers
• 2 cups shredded fontina cheese
• 1/2 cup finely grated Parmesan cheese
• 3 tablespoons coarsely chopped fresh basil leaves
• 18 toothpicks

Instructions

Step 1: Prepare the Filling

Bring a medium saucepan of generously salted water to a boil. Meanwhile, heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and garlic, seasoning with salt and pepper, and cook until beginning to soften. Increase the heat to medium-high, add the zucchini, and cook until browned in some spots and still crisp-tender. Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out.

Step 2: Cook the Couscous

Add the couscous to the boiling water and cook until al dente. Drain and rinse under cold water until cool. Shake out any excess water and let the couscous drain in the strainer while you prepare the peppers.

Step 3: Prepare the Peppers

Use a paring knife to cut a wide circle around each bell pepper stem. Remove and discard any seeds and membranes from the cap and from the interior. Brush the insides of the peppers with oil and season with salt and pepper.

Step 4: Assemble the Peppers

Transfer the drained couscous to a large bowl, adding the reserved onion-zucchini mixture, cheeses, and basil. Stir to combine and taste, seasoning with salt and pepper as needed. Evenly divide the filling among the peppers, replacing the caps and pressing each cap into the filling. Pierce 3 toothpicks through each cap and out the sides of the pepper to secure the caps while on the grill.

Step 5: Grill the Peppers

Heat a charcoal or gas grill to medium. Place the stuffed peppers on their sides and close the grill. Roll each pepper a quarter turn about every 7 minutes to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch.

Serve and Enjoy!

Remove the peppers to a serving platter, let cool for 5 minutes, and remove the toothpicks. If serving as a side dish, slice the peppers in half vertically. Enjoy your delicious savory stuffed red bell peppers!