Stuffed Rainbow Peppers
Team: Rebel Chefs
Host School: Leland and Gray UMHS
Age Group: High School
Ingredients
Rainbow Stuffed Peppers filling
3 ½ cups water
3 ½ teaspoons vegetable bouillon paste
2 cups tricolor pearl couscous
2 medium carrots, grated
2 small summer squash, quartered lengthwise and sliced
2 small zucchini, quartered lengthwise and sliced
1 red onion, finely chopped
1 red pepper, diced
4 cloves garlic, minced
4 teaspoons olive oil
2-15 oz. cans garbanzo beans
1 teaspoon each curry powder, ground cumin, and salt
½ teaspoon red pepper flakes
10 bell peppers, halved and seeded (3 red, 3 yellow, 4 orange peppers)
4 large pita
Snipped parsley
Apple-Mango Chutney (modified from epicurious.com)
3 medium apples, cored and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups granulated sugar
1 cup finely chopped onion
1/2 cup white vinegar
1/4 cup finely chopped peeled gingerroot
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon each: ground nutmeg, cinnamon, and salt
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Pita Chips
4 large Pita Bread
Preparation Instructions
Rainbow Stuffed Peppers-filling
- Roast the pepper halves for 10 minutes then lightly char on the open flame of the burner
- Cut each pita into 8 wedges. Separate the two layers of the pita and arrange wedges on a cookie sheet. Bake 5-8 minutes, or until crsipy.
- Mix water with bouillon paste and bring to a boil.
- Add couscous, cover and cook approximately 8-10 minutes, or until all water is absorbed.
- Heat oil in skillet until hot. Add all vegetables, except carrots and garbanzo beans and cook until tender crisp, about 5-6 minutes.
- Stir in couscous, carrots, garbanzo beans, and spices.
- Scoop couscous mixture into pepper halves.
- Serve with crispy pita chips and apple-mange chutney.
For Chutney
- Combine apples, mangoes, red pepper, sugar, onion, vinegar, and ginger root in a large stainless steel or enamel saucepan.
- Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
- Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
Pita Chips
- Place pita bread on a cutting board.
- Using a pizza cutter, cut each pita into 8 triangles
- Separate the two layers of bread and place triangles on cookie sheets.
- Bake pitas in a 350’ oven for 8-10 minutes, or until toasted and crispy.