|Fall Farmers' Market Stuffed Yellow Peppers
| "This is a recipe developed after a November 2000 shopping trip to the Plant City, Florida, Farmers' Market and inspired by the need to come up with a main dish for some vegan friends coming over for Thanksgiving Dinner. I tested the recipe early the week before Thanksgiving and was pleased with the outcome. This dish is really delicious. The stuffing is punctuated by the dried cranberries, Colavita Olive Oil and roasted filberts. However, the sauce, added after the peppers cooked, add a world of flavor that combines well with the nutty couscous filling. The roasted filberts, the spicey-hot peanut sauce, and the cranberries go well with the texture and flavor of the peppers and the mildness of the couscous. The color also suits a fall table well with the main dish in rich browns and other fall colors such as orange (carrots), cranberry (from the cranberries), green (peppers), and dark brown (filberts). The recipe doesn't really take all that long. Perhaps about an hour total from start to finish."
"I think for Thanksgiving I would serve this dish with some traditional Thanksgiving dishes such as candied yams,(garnished with roasted pecans to follow through the nut theme), steamed green beans, and cranberry relish (to help bring out the cranberries in the peppers). A fesh tomato and basil salad drizzled with Colavita Olive Oil would start the meal out nicely. Instead of a dinner wine, I would serve ice water and a port or blackberry brandy to bring out the nut and fruit flavors of the meal."
2 Tbsp. COLAVITA OLIVE OIL
1/2 cup chopped onions
1/2 cup grated carrots
1 1/2 cups vegetable broth
1/2 cups chopped dried cranberries
1/4 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1 cup uncooked couscous
1/2 cup roasted coarsely chopped filberts
0 8 to 12 yellow peppers (cubano or other narrow mild yellow or green pepper-not bell)
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2 tsp. COLAVITA OLIVE OIL
4 cloves of freshly pressed or minced garlic
1 minced pepper (habanero or cubano used aboue or a chile)
1 cup water
1/4 cup soy sauce
1/3 cup peanut butter (I use one big spoonful that I estimated to be about 1/3 cup)
1 Tbsp. brown sugar
1/2 tsp. powdered cayenne pepper, or to taste
1 Tbsp. chopped mint
1. Preheat the oven to 350 degrees.
2. Heat the Colavita Olive Oil in a large skillet on medium heat. Add the onions and carrots and cook until tender (about 7 minutes).
3. Add the broth, cranberries, salt, pepper, cinnamon, and ginger. Stir and bring to a boil.
4. Add the couscous. cover and remove from heat and let stand for about 5 minutes.
5. After 5 minutes stir in the roasted filberts. Note: if you purchase the filberts unroasted, roast them in a shallow baking pan (ungreased) at 325 for about 10 minutes.
6. Prepare 8 to 12 peppers by cutting off the tops and rinsing the seeds.
7. Fill the peppers with couscous stuffing and place in baking dish.
8. Add 1/4 cup of water to the bottom of the pan. Cover tightly with aluminum foil and bake for 40 minutes or until the peppers are tender. Check that there is a bit of moisture in the bottom of the pan every 15 minutes or so to prevent the peppers from burning.
9. When peppers are soft, remove from the oven. Leave covered until the rest of the meal is ready. When the time is right, remove the peppers to plates or to a large serving dish. Ladle a generous serving of the sauce over the peppers and garnish with fresh mint.
1. Heat the oil in a small to medium saucepan over medium heat.
2. Add the minced peppers and pressed garlic and cook sitr with the oil for about one minute.
3. Add the water, soy sauce, peanut butter, brown sugar, and cayenne pepper. Heat and stir until the peanut butter and brown sugar dissolve.
4. Remove from heat; add the chopped mint, stir, adn cover to keep warm until ready to use.
Serves 4 to 6