I made a cheesy version of stuffed peppers which is in my Pfaltzgraf (sp) casserole dish in the oven now.
I started with seven peppers picked from the garden after a hail storm Monday. I cleaned them, cut the tops off, took the seeds out and boiled them for five minutes.
Then, I steamed (as in my steamer) some Israeli couscous with some garlic salt. Israeli couscous is huge compared to its "standard" cousin.
Next I made a sauce:
- 2 tablespoons extra virgin olive oil, cold-pressed
- 1 teaspoon garlic salt
- 1 teaspoon four color organic pepper
Heat. Add:
- 1 can plain tomato sauce
- 5 torn basil leaves from the garden
- About 1/2 cup torn homemade bread, stale
Add:
- The couscous (I made one cup dry = hell of a lot prepared)
- About 1 cup shredded cheddar
- About 1/4 cup grated romano
- About 1/8 cup grated parmesan
- 1 tablespoon Italian seasoning
- 2 tomatoes from garden, diced
Stir. Stuff peppers and arrange in casserole dish. Plop extra filling around the peppers. Pour a second can of tomato sauce all around. Cover with lid. (My casserole dish is ceramic)
Bake for 45 minutes at 350 degrees.
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