Stuffed Peppers with Couscous Recipe

I am serious when I say it that this recipe is literally a leftover combination of stuff that always resides in my cupboards and refrigerator.  This Stuffed Peppers with Couscous Recipe with chicken ain’t your grandmas stuffed peppers recipe.  From the couscous to the roasted chicken, there is tons of flavor in this dish.  Not-too-mention I show you how to make a really easy tomato marinara sauce that goes great with the rest of this dish or perhaps in another recipe.  Stop what you’re doing and go check out your refrigerator, I think you’ll be surprised to see that you have must of these ingredients for Stuffed Peppers with Couscous Recipe laying around.

alt= "roasted chicken" "cous cous" "stuffed peppers"

Stuffed Peppers with Couscous Recipe
 
This Stuffed Peppers with Couscous Recipe and chicken is the ultimate leftover meal. Learn how to use ever day ingredients to make this delicious dish.
Ingredients
For The Stuffed Peppers:
  • ¾ cup medium diced yellow squash
  • 2 tablespoons of olive oil
  • 2 cups of loosely packed baby spinach
  • one 8 ounce chicken breast
  • 1½ cups of Mediterranean cous cous
  • 2 cups of boiling salted water
  • 1 yellow bell pepper, top removed and seeded
  • 1 red bell pepper, top removed and seeded
  • Kosher salt and fresh cracked black pepper to taste
  • shredded Asiago cheese to taste
For The Marinara Sauce:
  • ½ small diced sweet onion
  • 3 vine ripe tomatoes, cut into wedges
  • 1 tablespoon of finely minced garlic
  • 1 tablespoons of chiffonade basil
  • 1 teaspoon of olive oil
  • 1.2 cup of chicken stock (can substitute with water)
  • Kosher salt and fresh cracked black pepper to taste
Instructions
  1. Marinara Sauce: Add 1 teaspoon of olive oil to a hot small pot and caramelize the onions and garlic.
  2. Once brown add the tomatoes and saute for 3 to 4 minutes then add in the chicken stock and cook for 20 minutes. Adjust seasonings with basil, salt and pepper
  3. Stuffing: While the marinara sauce cooks add 1 teaspoon of olive oil to a hot saute pan and caramelize squash and baby spinach. Once spinach is wilted, season with salt and pepper and set aside.
  4. Next, season the chicken breast on both sides and saute until golden brown and cooked through in a hot saute pan with 1 teaspoon of olive oil. once cooked, roughly chop it and set aside.
  5. In a medium sized pot with 2 cups of boiling salted water add in the cous cous, put a cover on the pan, turn the heat off and let sit for 5 to 7 minutes.
  6. Once the cous cous is done add it to a bowl with, squash, spinach, diced chicken, parsley, salt and pepper. mix thoroughly and stuff the pepper accordingly.
  7. Next, pour the marinara sauce in a medium sized souffle dish. Place the stuffed peppers into the souffle dish on top of the marinara sauce, top off with fresh shredded asiago cheese and bake in the oven on 425° for 20 minutes.
  8. To plate simply lay down marinara sauce with peppers on top.

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