- 8 small green peppers
- 1 cup couscous (prepared)
- 6 oz. goat cheese
- 15 pepperoni (sliced into strips)
- 1/2 medium yellow onion, diced
- Salt, pepper, various spices (think middle eastern)
Mix the couscous, goat cheese, pepperoni, onion and spices together. Core the green peppers and remove all the seeds. Fill each pepper completely with the mixture, but do not pack. Place in a grill on tin foil at medium/medium-high for 12 minutes and then place on the grill directly for 2-3 minutes. Done.
About the only I would change, would be to add a nice smoky cheese (like provolone) to the top to melt over.
2 comments:
andy sez:
I may have to try that. Possibly use my ultra-generic, home-mixed curry spice:
6T ground corriander
1T ground cumin
1/2t ground black peppercorns
1/2t ground chayanne pepper
1/8t cinnimon
1/8t ground cloves
1/16t tumeric (for color)
1/4t ground fennel seeds (maybe not)
might make some alterations to move it West a couple of countries...
I kind of like the title. Is the dish gooey? Cause then you could call it "gooey goat stuffed peppers" (which makes me giggle).
If I had some goat cheese, I'd go all greektown and flambe it. Opa!
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