Sweet Peppers stuffed with Roasted Butternut Squash and Israeli Couscous Print Email

1 large Butternut Squash
4 large Sweet Red, Orange, Yellow Bell Peppers
1 large Onion
Olive Oil
Black Pepper
1 ½ cups Israeli Couscous

Peel and cube squash; dice onion and one of the peppers. Toss together with 2 Tablespoons of olive oil. Sprinkle with sea salt, cracked black pepper, and just a few pinches of nutmeg. Spread out on a shallow baking pan and place in a hot (425 degree) oven. Roast for 20 minutes—until cubes are lightly browned. Remove and allow to cool on the pan.

Fill a deep skillet or pot with water and bring just to a boil. Cut remaining peppers in half, remove seeds, and plunge into water. Blanche for 5 minutes, then pull them out and let them drain and cool.

In a 2 quart saucepan with medium heat, coat the Israeli couscous with 1 Tablespoon of olive oil and sauté—about 5minutes– until the couscous gets a toasty look to it. Pour in 1 ½ cups of water and bring to a boil. Cover tightly and reduce heat to simmer. Cook for 12 minutes—until water is absorbed. Remove from heat and spoon in roasted vegetables, scraping in all the browned bits and oil. Fold the vegetables evenly throughout the couscous.

Coat a baking dish with oil. Place in pepper halves and stuff with couscous mixture.?Bake in a 350 degree oven for 20-25 minutes. Serves 6 - http://nancyvienneau.com/