Balsamic Bell Pepper Boats
with Bruschetta, Couscous & Mozzarella
Didn’t grow up with stuffed peppers? Here’s a quick 101: Hollowed out bell peppers are filled with any combination of meat, grains, vegetables, and spices. Of course, that doesn’t quite sum up how delicious and, for some, nostalgia-inducing they are. They’re sweet, savory, and hearty—perfect any occasion. Whether you’re familiar with stuffed peppers or a newbie, there’s a lot to love about this version. The foundation is pearled couscous, which lends a nutty taste and unrivaled texture. Once stuffed, the peppers receive a sprinkle of melty mozzarella, a drizzle of tangy-sweet balsamic glaze, and a generous spoonful of a refreshing tomato-herb topping. Tucking into one of these will make you feel like a kid again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
1 unit
Bell Pepper
1 unit
Shallot
1 clove
Garlic
2 unit
Roma Tomato
1 unit
Green Herb Blend
¾ cup
Israeli Couscous
(Contains Wheat)
1 tablespoon
Italian Seasoning
1 unit
Veggie Stock Concentrate
5 teaspoon
Balsamic Glaze
1 teaspoon
Chili Flakes
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
7 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell peppers; remove stems and seeds. Place on a baking sheet and drizzle each half with olive oil; rub to coat. Season with salt and pepper. Arrange cut sides down. • Roast on top rack until browned and softened, 18-20 minutes.
• While bell peppers roast, halve, peel, and mince shallot. Peel and mince garlic. Finely dice tomatoes. Thinly slice chives. Finely chop parsley
• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous, shallot, garlic, Italian Seasoning, and half the tomatoes. Cook, stirring, until fragrant, 1-2 minutes. • Stir in ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cover and cook until couscous is tender, 6-8 minutes. • Turn off heat. Drain any excess liquid if necessary.
• Meanwhile, in a medium bowl, combine remaining tomatoes, half the chives, half the parsley, a large drizzle of olive oil, and balsamic glaze to taste. (Save the rest of the herbs for serving.) Season with salt, pepper, and a pinch of chili flakes to taste.
• Fluff couscous with a fork and season with salt and pepper. • Once bell peppers are browned and softened, remove from oven and heat broiler to high. Flip bell peppers and blot with paper towels to remove any excess liquid. Stuff with as much couscous as will fit. Sprinkle with mozzarella. • Broil until cheese is melted and slightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.
• Divide remaining couscous between plates and top with stuffed peppers. (TIP: For plating points, add one of each color per plate!) Top stuffed peppers with bruschetta and drizzle with any remaining balsamic glaze to taste. Garnish with remaining chives and parsley. Sprinkle with a pinch of chili flakes if desired and serve.
