Mediterranean Stuffed Peppers

Name: Mediterranean Stuffed Peppers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: STUFFING FOR PEPPERS; 6 medium bell peppers, tops off and cleaned out; 1 lb chicken, feta, spinach sausage (this is approx. 2 1/2 cups when cooked); 1/2 c feta cheese; 1 c chick peas; 1 c couscous, cooked; ADDITIONS TO COUSCOUS; 1 Tbsp olive oil; 1/4 tsp saffron or small pinch of threads; 1/8 tsp onion, celery & garlic powders; 1/4 c minced carrots or diced; 1/4 - 1/2 tsp paprika; 1 Tbsp onion flakes, dehydrated; 1 Tbsp chives, dried; 1 clove garlic, minced; TOMATO SAUCE; 2 Tbsp olive oil; 1/2 medium onion, diced; 2 clove garlic, minced (optional); 2 can(s) hunt's diced tomatoes fire roasted; 2 c tomato puree; 1/2 - 3/4 c water or vegetable broth (depending on how thick you like your sauce); 2 tsp each of parsley flakes, oregano and basil; 2 - 4 Tbsp sugar to taste; salt & pepper to taste

By Kim Biegacki
@pistachyoo

Talk about a light but satisfying stuffed pepper this is it! Power packed with so many flavors and textures it's a fun one to eat. I started out with the idea of Veggie Stuffed Peppers from my Ninja cookbook & ended up creating these instead w/my own seasonings in the couscous & my own sauce.
What surprised me, is they cooked in the Ninja Cooking System 25 minutes at 250 degrees & done. Never have I cooked stuffed peppers that quick.

You can cook them any way you want, in a crockpot or the oven; it's your choice. Adjust times according to your cooking method & I hope you enjoy them.

Rating:

★★★★★ 3 votes5

Comments:

3 Comments

Serves:

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

STUFFING FOR PEPPERS
6 medium

bell peppers, tops off and cleaned out
1 lb

chicken, feta, spinach sausage (this is approx. 2 1/2 cups when cooked)
1/2 c

feta cheese
1 c

chick peas
1 c

couscous, cooked
ADDITIONS TO COUSCOUS
1 Tbsp

olive oil
1/4 tsp

saffron or small pinch of threads
1/8 tsp

onion, celery & garlic powders
1/4 c

minced carrots or diced
1/4 - 1/2 tsp

paprika
1 Tbsp

onion flakes, dehydrated
1 Tbsp

chives, dried
1 clove

garlic, minced
TOMATO SAUCE
2 Tbsp

olive oil
1/2 medium

onion, diced
2 clove

garlic, minced (optional)
2 can(s)

hunt's diced tomatoes fire roasted
2 c

tomato puree
1/2 - 3/4 c

water or vegetable broth (depending on how thick you like your sauce)
2 tsp

each of parsley flakes, oregano and basil
2 - 4 Tbsp

sugar to taste
·

salt & pepper to taste
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How to Make Mediterranean Stuffed Peppers

Step-by-Step

1 Ninja Cooking System or can be cooked in crockpot or oven...times will vary on different ways of cooking.
Prepare your couscous and set aside. Heat up in small pan 1 tbsp butter to saute your carrots. Once tender add your cooked couscous and all the other seasonings.
Cook up your one pound of sausage and add to a medium bowl. Add your 1 cup of couscous and 1 cup of chickpeas; stir together till well combined and set aside, so you can stuff your peppers. I pressed down a little to have them nice and full.
Pour oil into the Ninja and place on STOVETOP MED to heat oil. Stir in your onion and garlic. Cook till onions are tender. Next, stir in your diced tomatoes, puree and seasonings. Add your sugar, salt and pepper to taste. I usually use about 3 tbsp of sugar as I don't like it to be too acidic.
Place filled peppers into pot. Set OVEN to 250F for 20 - 25 minutes. Cover and cook until the peppers are fork tender. Serve them with or w/o the sauce. Either way they are delicious. It's nice to have the option. The tomato sauce does compliment the peppers very well.
I served them with sauce which my husband & I both loved. I also shared with another friend of mine and she loved them with the sauce too.