Ingredients:
1. olive oil…………………………………..3 tablespoons
2. yellow onion……………………………1 cup
3. garlic cloves…………………………….2 medium
4. Kosher salt
5. ground black pepper
6. zucchini…………………………………2 cups
7. Tomato paste………………………… .. 1 tablespoon
8. Israeli couscous………………………..3/4 cup
9. red bell peppers…………………………6
10. cheese…………………………………2 cups shredded
11. Parmesan cheese……………………….1/2 cup
12. fresh basil leaves……………………….3 tablespoons
13. toothpicks………………………………18
INSTRUCTIONS:
1. Take a medium size saucepan and add salted water to it. bring it to boil on high heat.
2. In the meantime, take a large saucepan and heat oil in it, add onion, garlic, salt and pepper and sauté until soften for about 5 minutes.
3. Increase the flame or heat to high and add the zucchini. Season as per your requirements with salt and pepper.
4. Cook for a minute and remove the pan from the heat. Keep aside.
5. Take couscous in a bowl and add the hot water to it. Keep a lid on top and let it cook for about 5 to 10 minutes.
6. Take off the lid and fluff the couscous with a fork and keep aside.
7. Start preparing the peppers by cutting a wide circle at the bell pepper’s stem.
8. Do not rip the peppers. Now remove the seeds carefully and the membranes from the upper part of the peppers and brush the pepper with oil and season it with salt and pepper.
9. Take the couscous and add the cooked zucchini mixture to it. Mix thoroughly and add cheeses, basil and season it, if needed. Combine everything and divide the mixture evenly to fill in the peppers.
10. Put the cap back on the peppers after stuffing the couscous and pierce toothpicks to keep the lid from moving or falling.
11. Prepare the grill. You can also refrigerate the peppers for 4 hours before grilling. On a medium heated grill place the stuffed peppers and grill on both sides. Roll the pepper slightly every 5 minutes to cook on all sides of the pepper. The pepper is finished when the skin is well charred and the stuffing is hot enough, for about 30 minutes.
12. Remove the peppers to a plate and let them cool for 5 minutes.
13. Remove the toothpicks and serve.
1. olive oil…………………………………..3 tablespoons
2. yellow onion……………………………1 cup
3. garlic cloves…………………………….2 medium
4. Kosher salt
5. ground black pepper
6. zucchini…………………………………2 cups
7. Tomato paste………………………… .. 1 tablespoon
8. Israeli couscous………………………..3/4 cup
9. red bell peppers…………………………6
10. cheese…………………………………2 cups shredded
11. Parmesan cheese……………………….1/2 cup
12. fresh basil leaves……………………….3 tablespoons
13. toothpicks………………………………18
INSTRUCTIONS:
1. Take a medium size saucepan and add salted water to it. bring it to boil on high heat.
2. In the meantime, take a large saucepan and heat oil in it, add onion, garlic, salt and pepper and sauté until soften for about 5 minutes.
3. Increase the flame or heat to high and add the zucchini. Season as per your requirements with salt and pepper.
4. Cook for a minute and remove the pan from the heat. Keep aside.
5. Take couscous in a bowl and add the hot water to it. Keep a lid on top and let it cook for about 5 to 10 minutes.
6. Take off the lid and fluff the couscous with a fork and keep aside.
7. Start preparing the peppers by cutting a wide circle at the bell pepper’s stem.
8. Do not rip the peppers. Now remove the seeds carefully and the membranes from the upper part of the peppers and brush the pepper with oil and season it with salt and pepper.
9. Take the couscous and add the cooked zucchini mixture to it. Mix thoroughly and add cheeses, basil and season it, if needed. Combine everything and divide the mixture evenly to fill in the peppers.
10. Put the cap back on the peppers after stuffing the couscous and pierce toothpicks to keep the lid from moving or falling.
11. Prepare the grill. You can also refrigerate the peppers for 4 hours before grilling. On a medium heated grill place the stuffed peppers and grill on both sides. Roll the pepper slightly every 5 minutes to cook on all sides of the pepper. The pepper is finished when the skin is well charred and the stuffing is hot enough, for about 30 minutes.
12. Remove the peppers to a plate and let them cool for 5 minutes.
13. Remove the toothpicks and serve.
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