Tunisian Stuffed Peppers

Ingredients:

  • 4 Bell peppers
  • 4 scallions
  • 2 oz Dried Apricots
  • 8 Tablespoon sour cream
  • 2 Tablespoon Tunisian Blend (recipe at bottom)
  • 1 Cup Jasmine Rice
  • 1 can Chickpeas
  • 1 cup Feta Cheese

Directions:

  1. Prep & Make Crema. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Trim and thinly slice scallions, separating whites from greens. Rough chop apricots, if necessary. In a small bowl, combine sour cream, 1/2 tsp Tunisian Spice, and salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
  2. Cook Rice. In a small pot, combine rice, apricots, 1 1/2 cups, half the remaining Tunisian Spice (You’ll use the rest later), and a big pinch of salt. Bring to a boil over medium-high heat, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
  3. Roast Peppers. While rice cooks, place bell pepper halves on a baking sheet and drizzle each with olive oil; rub to coat. Season generously with salt and pepper, then arrange cut sides up. Roast on middle rack until lightly softened, 15-17 minutes (you’ll stuff them then). Remove from oven to cool slightly.
  4. Start Filling. Meanwhile, drain and rinse chickpeas; pat as dry as possible with paper towels. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chickpeas, scallion whites, remaining Tunisian Spice, and a big pinch of salt. Cook, stirring occasionally, until chickpeas are lightly browned, 3-4 minutes. Turn off heat.
  5. Finish Filling & Stuff peppers. Fluff rice with a fork. Stir into pan with chickpeas along with 3/4 of the feta and 3 TBSP butter. Season generously with salt. Stuff each bell pepper half with as much filling as will fit. Return baking sheet to oven until stuffed peppers are tender, 5-7 minutes. Cover pan with remaining filling to keep warm.
  6. Serve. Divide remaining filling between plates; top with stuffed peppers. Drizzle with spiced crema. Sprinkle with scallion greens and remaining feta. serve

Tunisian Blend

  • 2 parts cumin
  • 2 parts garlic powder
  • 1 part ground coriander
  • .25 parts ground allspice
  • .25 parts chili flakes

Mediterranean Baked Veggies

Ingredients:

  • 4 Garlic Cloves
  • 16 oz Asparagus
  • 1/2 oz Thyme
  • 4 tsp Veggie Stock concentrate
  • 8 oz grape tomatoes
  • 4 Scallions
  • 1 1/2 cups Israeli couscous
  • 1 oz sliced almonds
  • 1 cup feta cheese

Directions:

  1. Prep: Adjust rack to middle position ans preheat oven to 450 degrees. Wash and dry all produce. Mince garlic. Trim and discard woody bottom ends from asparagus; but stalks crosswise into 3-inch pieces. Strip thyme leaves from stems; discard stems and roughly chop leaves. In a small pot, combine stock concentrate and 2 cup water. Bring to a simmer over medium heat.
  2. Roast Veggies: Toss garlic, asparagus, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast, tossing halfway through, until asparagus is tender and tomatoes burst, 12-15 minutes.
  3. Cook Scallion whites: Meanwhile, trim and thinly slice scallions, separating whites from green. Melt 2 TBSP butter in a medium pot over medium heat. Add scallion whites and cook, stirring, until fragrant, 1 minute.
  4. Toast Couscous: Add couscouse and remaining thyme to same pot. Cook, stirring, until grains are lightly toasted, 1-2 minutes.
  5. Simmer Couscous: Pour simmering stock into pot with couscous mixture. Reduce to a low simmer, cover, and cook until tender, 6-8 minutes. Drain any excess liquid from pot, if necessary.
  6. Serve: Fluff couscous with a fork; season with salt and pepper. Divide between plates, then top with roasted veggies. Sprinkle with almond, feta, and scallion greens.

Recipe adapted from Hello Fresh