MEDITERRANEAN STUFFED PEPPERS
RECIPE TYPE
Appetizers, Vegetarian
SERVES
SERVES6 to 12
Prep: 20 min
Cook: 40 min
Ingredients
6 Longo’s Hothouse Sweet Golden Bell Peppers
3 cups prepared Longo’s Golden Couscous (see tip)
1/2 cup chopped, toasted Longo’s Walnut Pieces (see tip)
1/2 cup chopped fresh parsley (plus extra for garnish)
1/2 cup Longo’s Mild (or Original) Muffuletta
1/2 cup Longo’s Classic Hummus
1 log (250g) Longo’s Canadian, Soft Unripened Goat’s Milk Cheese, crumbled (optional)
Directions
Halve peppers lengthwise and carefully remove seeds, keeping peppers intact. Arrange half the pepper halves in large microwave-safe bowl and cover with plate (work in batches, if needed). Microwave on high for 7 minutes or until tender. Repeat with remaining peppers. (Alternatively, peppers can be blanched in boiling water for 2 minutes.) Blot peppers dry, as needed, and transfer to large, rimmed baking sheet lined with parchment paper. Toss couscous with walnuts, parsley, muffuletta and hummus until well combined. Fold in goat cheese, if using. Stuff peppers with couscous mixture. Bake in preheated 350°F oven for 40 to 45 minutes or until very tender.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 4g | Fibre 3g |
Fat 4g | Sugar 3g |
Carbs 18g | Sodium 260mg |
