Couscous and mushrooms stuffed bell peppers [Expt]

Meal by itself! Just needs a dipping sauce

tldr: We bought too many peppers (the colorful ones) at once, they were all going to go bad at the same time. We needed to whip up something quick to save our peppers!

Verdict: One of us has always been skeptical about stuffed peppers, this converted them. Peppers saved!

How to make:

There are two components to this dish

1. stuffed peppers: couscous (0.5 cup), mushrooms (2 cups), garlic (3-4 cloves), breadcrumbs (0.5 cup), cheese (as much as you want)

2. dipping sauce : mayo (1 tbsp), mustard (0.5 tbsp), ketchup/sriracha (0.5 tbsp), roasted sesame, green onions

You can also try this with black beans, onions, quinoa and jalapeno peppers - tastes amaze!

Stuffed Peppers (3 peppers):

• Preheat over at 375 F (190 C)

• Cut peppers into halves, remove the seeds and brush peppers with olive oil

• When the over is heated, bake peppers on baking tray + parchment paper for about 15 min

In the meanwhile:

• Boil half a cup of water then add 0.5 tbsp + 0.5 tbsp olive oil + salt per taste

• Take the water off the pan then add 0.5 cup couscous, mix well and cover for about 5 min

• In a skillet/pan heat olive oil (any oil)

• When oil is hot , add finely minced garlic cloves and sauté for about a minute

• Add minced mushrooms to the oil and sauté for about 5 min

• To the mushrooms add paprika, salt, paprika, cumin powder and oregano

• Mix the couscous and mushrooms together

• Remove the peppers from the oven, stuff the peppers with the mushroom couscous mixture

• Top with panko breadcrumbs + grated cheese

• Bake the peppers for another 20 min

Dipping sauce:

• Mix all the sauce ingredients together

Serve hot!