Adapted from Bon Appétit
4 Red bell peppers (4 large and 1 small)
2 TBS olive oil, divided
1 1/2 Cups water
1 Cup Israeli couscous
1/2 Onion, diced
2 Cloves garlic, minced
1/4 Cup dried currants
2 TBS pine nuts
2 TSP ground cumin
Salt and pepper
1 6-OZ bag fresh baby spinach leaves
4 TBS chopped fresh mint, divided
4 TBS chopped fresh dill, divided
1 Cup plain yogurt
Juice of 1 lemon
Stuffed peppers filled with rice, ground beef and covered in melted cheese was always a comforting dish my mom would often make for dinner. I've lightened up this classic comfort food with veggies and Mediterranean flavors. I've made a few alterations to the original recipe, using Isaeli couscous instead of bulgar (brown rice, quinoa or regular couscous would work here too) and topping with a yogurt sauce instead of feta cheese.
Bring 1 1/2 cups of water and a pinch of salt to a boil, then add a cup of couscous, stir and cover immediately and remove it from the heat. Let sit for about 10 - 15 minutes, fluff with a fork and set aside.
To make the sauce, mix yogurt with lemon juice and stir in 1 TBS of mint and 1 TBS of dill. Set aside in the fridge.
Preheat oven to 425°F. Cut the large red bell peppers in half through stem end. Remove seeds and cut out ribs (you can leave in the stem). Finely chop small red bell pepper; set aside. Spread 1 TBS oil over rimmed baking sheet. Place pepper halves, cut side down, on prepared sheet. Roast 15 minutes. Turn over; roast until slightly softened, about 15 minutes longer. Remove from oven and keep warm.
Meanwhile, heat the remaining TBS oil in large skillet over medium-high heat. Add onion, garlic and chopped red pepper; sauté about 3 minutes, or until tender. Add currants and pine nuts; sauté 2 minutes. Add cumin; stir 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat. Mix in couscous, mint, and dill. Season with salt and pepper. Divide warm couscous mixture among pepper halves. Serve with yogurt sauce.