Tunisian Mushroom Stuffed Peppers

Name: Tunisian Mushroom Stuffed Peppers with Creamy Tunisian Hummus Sauce & Feta
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 Bell Pepper; 2 unit Scallions; 1/2 oz Almonds; 1 tbsp Tunisian Spice Blend; 4 tbsp Hummus; 1/2 cup Feta Cheese; 4 oz Mushroom; 1 Tomato; 3/4 cup Israeli Couscous; 1 Mushroom; 2 tbsp Sour Cream; 2 tsp Vegetable Oil; 1 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Creamy Tunisian Hummus Sauce & Feta

By Recipe0 System

Didn’t grow up with stuffed peppers? Here’s the 411: hollowed-out bell peppers are filled with a combo of grains, protein, and spices. Of course, that doesn’t quite sum up how delicious and, for some, nostalgia-inducing they are. This week, our chefs have broken the classic out of its (literal) comfort zone with a Mediterranean-style spin. The filling starts with almond-studded, Tunisian-spiced couscous. It’s mixed with meaty mushrooms and marinated tomato, then stuffed into the tender pepper halves. Once they emerge from the oven, they’re topped with a creamy hummus sauce, scallion greens, and feta. Prepare for a flavor explosion.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Bell Pepper
2 unit Scallions
1/2 oz Almonds
1 tbsp Tunisian Spice Blend
4 tbsp Hummus
1/2 cup Feta Cheese
4 oz Mushroom
1 Tomato
3/4 cup Israeli Couscous
1 Mushroom
2 tbsp Sour Cream
2 tsp Vegetable Oil
1 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat oven to 425 degrees. Wash and dry all produce.

Halve bell peppers lengthwise; remove stems and seeds. Toss on one side of a baking sheet with a drizzle of oil. Season with salt and pepper; arrange cut sides down. Trim mushrooms. Toss on empty side with a drizzle of oil. Season with salt and pepper.

Roast on middle rack until peppers are lightly browned and softened and mushrooms are golden brown, 18-20 minutes. Remove from oven.

4 SERVINGS: Divide between 2 baking sheets; roast bell peppers on middle rack and mushrooms on top rack.
2

Meanwhile, trim and thinly slice scallions, separating whites from greens. Finely dice tomato.

In a small bowl, toss tomato with a drizzle of olive oil. Season with salt and pepper.
3

Melt 1 TBSP butter in a small pot over medium-high heat. Add almonds; cook, stirring often, until lightly browned, 2-3 minutes. Stir in scallion whites, couscous, 2 tsp Tunisian Spice (you’ll use the rest later), and a pinch of salt. Cook, stirring, until scallion whites are softened and couscous is toasted, 2-3 minutes.

Stir in ¾ cup water and stock concentrate. Bring to a boil; cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat.

4 SERVINGS: Use a medium pot, 4 tsp Tunisian Spice, and 1½ cups water.

TIP: Drain any excess water from cooked couscous, if necessary.
4

Meanwhile, in a second small bowl, combine hummus, sour cream, and remaining Tunisian Spice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5

Once mushrooms are cool enough to handle, transfer to a cutting board; roughly chop.

Heat pot with couscous over mediumlow heat. Uncover; stir in mushrooms, tomato, and 1 TBSP butter. Cook, stirring, until butter has melted and tomato is slightly softened, 1-2 minutes. Season with salt (we used ½ tsp) and pepper.

Stuff each bell pepper half with as much filling as will fit.

4 SERVINGS: Use 2 TBSP butter and 1 tsp salt.
6

Divide remaining filling and stuffed peppers between plates. Drizzle with sauce. Top with feta and scallion greens and serve.

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