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.