Happy Halloween! We’re celebrating this spooky holiday with these festive Jack-O-Lantern Stuffed Peppers. Packed with veggies, Israeli couscous, fresh herbs, a bit of feta cheese, and our Double Garlic Olive Oil, we’re hoping this healthy dish cancels out all the candy 😂 These stuffed peppers are also incredibly versatile – if you don’t care for couscous or don’t have it on hand, you can use another whole grain such as brown rice, wild rice, barley, farro, or quinoa.
Jack-O-Lantern Stuffed Bell Peppers Recipe:
- 5 orange or yellow bell peppers
- 1 small onion, diced
- 3 gloves garlic, minced
- 2 cups diced Cremini mushrooms
- 1/2 cup diced carrot
- 1 large zucchini, diced
- 1 & 1/3 cups Israeli couscous
- 1 & 3/4 cups chicken or vegetable stock
- 1/2 cup crumbled feta cheese
- 3 tbsp Wild Groves Double Garlic Olive Oil, divided
- 1/2 tsp smoked paprika
- 1 tbsp fresh rosemary
- 1/4 cup fresh parsley, minced
- Salt and pepper, to taste
1.Preheat your oven to 400 degrees F. To start the filling for the peppers, begin by toasting the couscous in a large pan with 1 tbsp of olive oil. Toast for about 5 minutes over medium heat until golden brown.
2. In a medium saucepan, add 1 & 3/4 cups chicken or vegetable stock, toasted couscous, and a pinch of salt and bring to a boil. Once it is boiling, cover it and turn down the heat to medium-low and simmer until all the liquid has been absorbed, about 10-12 minutes.
3. While the couscous is cooking, sauté onion and garlic with 2 tbsp of olive oil until translucent. Add carrots, then zucchini, then mushrooms until softened to your preference. Season with fresh rosemary, smoked paprika, salt, and pepper. Once the couscous is fully cooked, fluff it with a fork and add the couscous into the sautéed vegetables and stir to combine. Add the feta cheese, and check for seasoning.
4. For the peppers, cut off the tops and de-seed them. Carefully make jack-o-lantern faces on the flat side of each pepper (triangle eyes and pointed-teeth smiles). Stuff the peppers with the couscous mixture and put the top back on, and place in a large baking dish with rimmed edges. Bake for 45 minutes to an hour until peppers are tender and golden brown. Top with minced parsley if desired.