Couscous Stuffed Roasted Bell Peppers with Fresh Mozzarella
Couscous Stuffed Roasted Bell Peppers with Fresh Mozzarella
Ingredients:
1 1/3 cup couscous
bell peppers, halved and seeds removed (I used 3)
1-2 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
3-4 garlic cloves, minced
1 lemon, juice and zest
s+p
olive oil
cherry tomatoes, about 1 cup
1 cup fresh basil, chopped
1 cup cherry tomatoes, halved
crushed red pepper flakes
1 8oz fresh mozzarella, you can sub regular mozzarella
prosciutto slices
Instructions:
Preheat your oven to 400 degrees F.
In a 9x13 inch baking dish, toss the peppers with the olive oil and salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the peppers are beginning to char.
Meanwhile, Heat the olive oil in 2 quart saucepan over medium heat. Add the garlic, red pepper flakes and lemon zest and sauté for 1-2 min then add the couscous and cook, stirring constantly, until well coated and lightly browned about 3-4 minutes. Add the lemon juice and the herbs then slowly add 1 3/4 cups of water and bring to a boil. ( you can also use broth but be careful adding too much salt, pepper and lemon juice). Season with S+P then reduce the heat to medium low and cover. Simmer for 10-12 min or until the liquid is absorbed. Do not overcook. Check package directions for guidance.
Slice the tomatoes in half and coat them with the chopped basil, olive oil, salt and pepper. place them aside
Remove the peppers from the oven and stuff them with the warm couscous. then add half of the tomatoes inside the peppers, get your fresh Mozzarella and add the slices all over the peppers. Add some more cherry tomatoes on top, drizzle with some olive oil and place in the oven until the mozzarella melts and the tomatoes have burst.
Remove from the oven and place the sliced prosciutto over the peppers, add some more basil and black peppers and they’re ready to serve!
Enjoy!
