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Author Notes: Influenced with mexican flavors of jalapeño, habanero, lime and cumin; these peppers are stuffed with fresh cous cows and baked until tender. I think it's a great dish to get excited about the upcoming spring and summer season, but still warm and hearty for the evenings chill. —DesireeDuym
- 3 Red Bell Peppers (any color will work)
- 2 cups cous cous
- 1 Jalapeño
- 1 bunch Cilantro
- 3 tablespoons Lime Infused Olive Oil (or olive oil and fresh squeezed limes)
- 1 Purple Onion- medium
- 1 cup optional mexican inspired cheese- such as habanero jack
- 1/2 Habanero
- Pre-heat oven to 350 degrees. Prepare all fresh ingredients by finely dicing the onion, jalapeño and habanero. Rough chopping the cilantro. Decapitating the bell peppers, and deseeding them. I like to save the tops to bake and use as a plate garnish. If you do not need a garnish you can chop the lids and add the extra pepper to your cous cous mixture.
- Cook the cous cous according to the specified directions and transfer to a mixing bowl.
- Drizzle with lime infused olive oil; or with extra virgin olive oil and a few squeezes of fresh lime.
- Add prepared jalapeño, habanero, onion, and cilantro. Toss gently and season with cumin or paprika if you would like.
- If you would like to add the cheese, remove the peppers at around 45 minutes, take the tops off, add cheese and bake for another 15 minutes until the cheese has melted.
- Extra cous cous, if any can be used as a cold salad for lunch the next day!