Little MacchiOTTo and I have had fun in our garden this summer. I weed, water and harvest and now she likes to mimic me by pretending to water as well. She also likes to pick tomatoes... both those that are and aren't yet ripe. And while the garden is a hobby I believe it is a small way to start teaching MacchiOTTo about agriculture and how to use the land to produce food. And while our garden is starting to wind down for the year I know the lessons she learns at this early of an age will help to set a good foundation for understanding where her food comes from.
Every now and then our garden produces a little more than anticipated. And every now and then I find a new recipe to help me use up those extra vegetables and today's recipe does just that. But of course I added a little something extra to make this recipe my own and used up some our our lamb meat. So if you've got a bumper crop of peppers here is a great recipe for Couscous Stuffed Peppers.
Ingredients: 1 cup cooked couscous, 1 1/2 cup vegetable broth, 4 medium sweet peppers, 1 T. onion flakes, 1/3 cup chopped celery, 1/2 cup craisins, 1/2 cup slivered almonds, 1 1/2 tsp. oregano, 1 tsp. garlic salt, dash of salt and pepper, 1/2 pound ground meat (lamb), 2 T. Olive Oil.
Add onion flakes, celery, almonds, craisins, seasonings and meat to couscous. Mix well and spoon into pepper shells. Place in a greased baking dish and drizzle with olive oil. Cover and bake at 350 degrees for 1 hour.
If you want to freeze these simply omit the baking portion of this recipe and store in an airtight container. When you are ready to sever be sure your peppers have thawed completely and then bake for the full time.