It’s a common Mediterranean and Middle Eastern culinary habit to stuff vegetables with a variety of grains such as rice or couscous as well as ground meats or nuts like pistachios. That said, this dish is amazingly versatile. If you don’t have peppers, you can substitute zucchinis or eggplants instead; if you don’t have couscous, try cooked rice or meat as a filling.
And, of course, Nudo’s extra virgin olive oil with lemons gives these peppers a unique flavor you wouldn’t normally expect, but your tastebuds will welcome.
- Preheat the oven at 350°
- In a sauté pan over medium heat, warm the butter. Add the carrots and onions and sauté in the butter until soft, about 3 minutes. Add the raisins and sauté until plump, then add the couscous and water, salt and pepper. Cook for the amount of time according to the couscous package instructions. When it is done, remove from heat and allow to cool.
- Wash and dry the peppers and tomato. Cut each in half, removing all seeds. Pat the insides completely dry.
- Line a baking sheet with parchment paper and place peppers and tomatoes face up on the baking sheet, a couple of inches apart.
- Fill each half of the peppers and tomatoes with couscous mixture. Place one basil and one mint leaf on top of each pepper or tomato.
- Drizzle each pepper and tomato with a bit of Nudo’s extra virgin olive oil.
- Bake in the oven for 30 minutes, or until the couscous has begun to brown somewhat, but not dry out. Allow to rest a few minutes, uncovered, before serving.
Yvonne Maffei is a food writer and blogger who has combined her great Sicilian cooking heritage with her preference to eat Halal foods, setting out to solve the problem many Halal eaters face: enjoy their favourite traditional and ethnic foods, but without restricted ingredients. We think she’s a real trailblazer and look forward to what is still to come from at her wonderful blog, MyHalalKitchen.com.