Carmen peppers may look spicy, are super sweet and flavorful.
4-6 sweet red peppers
⅔ cup pre-cooked couscous
1 ⅓ cup vegetable stock or water , hot
2 garlic cloves
Extra virgin olive oil
Chili flakes) to taste
Handful fresh parsley
Optional add feta cheese
Wash and dry peppers with a paper towel.
Cut the carmen pepper in half length-wise. Pull out the seeds and ribs. The cut-out center set aside.
Steep couscous in hot water or hot vegetable stock. Cover with a plastic wrap or a lid and let sit for 10-15 minutes, then fluff it with a fork.
In the meantime prepare the veggies.Cut zucchini, tomato into small cubes. In pan, add extra virgin olive and garlic cloves and cubed veggies. Sautee for about 10 minutes until tender and let cool.
Add veggies to fluffed couscous together with chopped parsley and feta. Mix gently.
Stuff peppers with couscous.
Arrange on a sheet pan lined with parchment paper.
Bake in a preheated to 350F oven for 20-30 minutes until peppers start to become slightly wrinkled.
Recipe adapted from: https://www.italianrecipebook.com/couscous-stuffed-sweet-peppers/