Delish

Ok, After posting this picture on Facebook I have had a few requests for the recipe!! This was so good the first time around I have since made this again. Even thought it was a stuffed pepper it is a surprisingly refreshing dish for summer!!! This is “based” on a Giada recipe but I changed it up to create a flavor profile I would like better!

Cous Cous stuffed Red Peppers with Basil Creme Fraiche

1. Heat oven to 400′

2. Get a box of Parmesan Cous Cous, bring 1 cup chicken stock to a boil then add 3/4 cup Cous Cous and cover. Remove pan from heat for 5minutes and let the cous cous soak up the liquid.

Then fluff with fork and dump into a bowl.

3. In the bowl add 1 1/2 cups chopped fresh spinach, 1 can of White beans drained, 1/2 cup mozzarella, dash of cumin, salt and pepper. Drizzle with EVOO …Mix well.

4. Chop the heads off of 3 peppers and remove insides. Then stuff each pepper with mixture, and drizzle EVOO on the top.

5. Add the peppers to a baking dish and add hot water to dish (3/4 inch this will create steam to cook the peppers thru). Bake for 50-60 minutes. If the tops start to burn cover loosely with foil.

Creme Fraiche

1. In a bowl combine these ingredients…………………

1/2 cup Sour cream

1 cup chopped basil

dash of Salt and pepper

1 tsp sugar

1 tablespoon water

2 tablespoons EVOO

2 Tablespoons Lemon Juice

1 garlic clove minced

2. Then mix and set aside for flavors to develop while peppers cook

When the peppers are done top with the sauce and enjoy! I served mine with a salad dressed with fresh lemon juice and EVOO!