I try to eat relatively healthy, but that doesn't mean that I want to spend an hour in the kitchen every night. Let's be honest, I hardly ever want to spend an hour in the kitchen. I don't mind cooking, but it certainly isn't my favorite thing. I have a friend who is a caterer and she gets me a cookbook every year for Christmas and my birthday (and just because I don't LOVE to cook doesn't mean I don't LOVE a pretty cookbook).
Enter Sheet Pan Suppers. I'm not going to lie, this has been the cookbook I've used the most over the last year or so. This is not a sponsored post, I genuinely love this cookbook and the recipe I'm going to share today is out of it so I thought it was appropriate to mention :) Obviously, the premise behind the book is that all the recipes can be made just on a sheet pan. I personally make this one in a baking dish but that's just preference on my part.
Israeli Couscous Stuffed Peppers
Be warned, this is a vegetarian meal (but I'm sure you could add ground turkey and it would be just as divine). This has become one of my go-to weeknight dinners. It is fast, easy, requires relatively few ingredients and is so, so delicious. I mean who doesn't like a stuffed pepper?! I do! Also note, living by myself I usually half or third the recipe (third, is that what you'd call that??), I really don't need six stuffed peppers, so I'm going to give the halved recipe here. I've also made my own personal adjustments that I've found make the recipe just a tad bit better each time.
3 red, orange or yellow bell peppers
2/3 cup uncooked Israeli couscous
.5 tablespoon extra virgin olive oil
1 cup vegetable broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup packed baby spinach leaves (I chop these to be a little smaller)
1/2 teaspoon chopped fresh rosemary leaves
1/2 cup crumbled soft goat cheese, plus extra for topping
Let's get cookin':
- Preheat the oven to 375*F
- Slice a sliver off the bottom of each pepper, don't cut through to the inner cavity! This is just to make it flat so it stands up well. Cut the top off and scoop out and throw away all the innards. Stand the peppers up on a sheet pan or in a baking dish
- Stir together all the other ingredients: couscous, olive oil, broth, salt, pepper, spinach, rosemary, and goat cheese in a medium size bowl. Spoon the stuffing into the peppers trying to distribute the liquid evenly so it cooks the couscous
- Bake the peppers until they look a little puckery and the couscous has absorbed much of the liquid (the recipe says 30 minutes, mine usually take around 40)
- Remove from the oven, sprinkle with as much extra goat cheese as you want and continue baking, uncovered, until the cheese is nice and melted and toasty looking (5-10 minutes)
And voila! You have amazingly delicious stuffed peppers that are surprisingly filling considering they don't have any meat. They're also surprisingly healthy and relatively low calorie if you care about those things :)
The modifications I made to the recipe if you want to stick to the Sheet Pan Suppers version:
- I use vegetable broth, the recipe says vegetable or chicken broth will work
- I use about double the spinach, for 3 peppers the recipe suggests 1/2 cup packed spinach
- I use extra goat cheese, the recipe calls for 1/4 cup for 3 peppers (which is obvs not enough!)
- I also didn't halve any of the spices, the full recipe calls for 1/2 tsp of kosher salt, 1/4 tsp of pepper and 3/4 tsp of fresh rosemary (technically I said a little less rosemary above).
I hope you enjoy this recipe as much as I have! What are some of your favorite recipes to make on the weeknights when you're busy and life is hectic? Do you make other variations of stuffed peppers? I love a good recipe swap!