For this party theme, grab a couple of bags of coloful mini peppers and create a healthy mix with couscous to stuff them. Some of the peppers in the mixed bag may be on the long side—you want them bite-sized. Cut each pepper so it sits about 1 to 2 inches high, and save the trimmed pieces for future use in a salad or stir-fry.
MAKES 40 POPPERS
COOK THE COUSCOUS
1/2 CUP water
1/2 CUP dried couscous
In a small saucepan, bring water to a boil, stir in couscous, cover. Remove from heat, let sit for 10 min. Fluff with fork.
FLAVOR THE COUSCOUS
2 TB EV olive oil
1/2 red onion, diced
2 cloves garlic, minced
1/2 TB thyme, minced
2 CUPS cooked couscous
1/4 CUP pumpkin seeds, toasted, finely chopped
1/2 TB cumin
1 TB coriander seeds, crushed and toasted
3/4 CUP parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper
1-2 TB EV olive oil (to moisten)
Heat oil in a large pan over medium heat. Add onion, garlic, and thyme, sauté for 5 min. Turn off heat. Stir in the rest of the ingredients and combine well. Add the olive oil if it seems dry.
PREHEAT OVEN 350ºF… BAKE THE PEPPERS
2 bags mini bell peppers
Tofutti Better Than Sour Cream
Cut tops off peppers, remove seeds. Stuff with couscous mixture and move to baking sheet lined with parchment. Bake 15 min. Remove from oven, allow to cool a little. Top with a small spoon of Tofutti sour cream.
Check out our other recipes featuring mini ingredients in 13 Everything Mini