The other day at the store there were lots of amazing looking red peppers, so I decided to make roasted peppers stuffed with couscous. I started off by chopping up and sautéing some finely-chopped onion, green onion, and red pepper, which was flavored with thyme. This mixture also works really nicely with slivered almonds if you want a little crunch. Next I added veggie stock and poured the whole mixture over whole wheat couscous.
After sitting for a few minutes, the couscous was ready to go into the peppers. After slicing them lengthwise, I filled each pepper half full of couscous and then put them in the oven to roast.
While the peppers were roasting, I decided to make green beans. This is another recipe adapted from my mom and is Jon’s favorite way to have green beans. I started it off with onions and garlic. After the onions were super-soft, I added some very thin slices of red pepper (yes, we ate lots of them that night!) and then the green beans. To steam the green beans, I added some rice vinegar and water.
By now the peppers were done. Pre-vegan days, I would have topped them with feta cheese, but vegan mozzarella (or no cheese at all) tastes great too. Our red pepper themed dinner was delicious and colorful!