Chicken & Couscous Stuffed Peppers: Serves 3-6
3 Large Bell Peppers - Sliced in half
1/2lbs Chicken Breast - Boneless/Skinless
1/2C Pearled Couscous
3/4C Chicken Stock
1TB Fresh Oregano (1tsp dried)
1/4-1/2tsp Ground Coriander
1C Tomatoes - Chopped
1C Onions - Chopped
1tsp Olive Oil
3/4C Feta - Crumbled
Place chicken in a pot and cover with water or chicken stock and boil until cooked through, remove from the pan and carefully shred and place in a large bowl. While the chicken is cooking place the chicken stock and oregano in a pot and bring up to a boil, add the couscous with some salt and pepper, turn the heat down to low, cover and cook until all the liquid has absorbed into the couscous - stirring occasionally. In a small saute pan heat up the olive oil over medium heat and add the onions with some salt and pepper and cook for 4-5 minutes until softened and starting to turn a golden brown.
Now that all the major parts are cooked we can start to assemble the stuffing. In a bowl mix together the chicken, couscous, coriander, tomatoes, onions and 1/2C of the feat. Slice the peppers in half, remove the stem, seeds and inner ribs and place cut side up in a 13x9 pan. Sprinkle the pepper halves with salt and pepper then equally distribute the stuffing mix between the peppers and top with the remaining feta cheese. Finally pour either water or chicken stock carefully around the peppers until about 1/4" deep.Place in a 400° oven covered with tin foil and cook for 15 minutes then remove the tin foil and cook for another 25-35 minutes until the peppers are cooked through (a knife should easily be able to pierce the pepper). Remove from the oven and let sit for a minute then serve and enjoy!
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WW: 7 Points Plus / serving @ 3 servings
4 Points Plus / serving @ 6 servings
I want to make these for my husband, but I am not a pepper fan and won't touch them. Do you think the extras would freeze okay?
ReplyDeleteKat,
ReplyDeleteYou could also hollow out a zucchini and cook in that if you like those instead of peppers!
But as goes freezing I would suggest making them but freezing before baking. When your husband wants another one have him put it in the fridge to thaw then bake it when he is ready to eat it. That makes it so it doesn't get overcooked/soggy. If you are going to do this I suggest using smaller peppers and just slicing the top off so you can stand it upright and fill, then you have a more contained "bowl" for the stuffing