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Red Peppers Stuffed with Chorizo & Couscous
Serves 8
This is the "something substantial" part of Dave's menu-meat, couscous, and
vegetables all in a single, party-friendly dish that's easy to make and even easier to eat.
Ingredients 1/2 cup sliced almonds8 red bell peppers 1 (10-ounce) box quick-cooking couscous 2 cups boiling water Salt 2 tablespoons olive oil 3/4 pound bulk fresh chorizo or fresh chorizo sausages, casings removed 12 large green olives, pitted and coarsely chopped 6 cloves garlic, sliced 1/2 cup raisins Pinch of ground cinnamon Grated zest and juice of 1/2 lemon Freshly ground black pepper |
 Photos by Maren Caruso
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Preheat the oven to 325°F Spread the almonds in a single layer on a rimmed baking sheet and toast in the oven, stirring occasionally, for 8 to 10 minutes, or until golden brown and fragrant. Pour onto a plate to cool. Raise the oven temperature to 400°F.
Cut a slice about 1/2 inch thick off the stem end of each pepper and reserve. Using a sharp paring knife, carefully remove the seeds and ribs from inside each pepper. Cut a thin slice off the bottom of each pepper, so it will stand upright. Be careful not to cut too deeply and pierce the pepper wall.
In a large bowl, combine the couscous, boiling water, and 1/2 teaspoon salt, stir to mix, cover tightly, and let stand for 10 minutes, or until the couscous has absorbed the water.
Meanwhile, in a skillet, heat the olive oil over medium-high heat. Add the chorizo and saute, breaking up any lumps with a wooden spoon or spatula, for about 5 minutes, or until browned. Add the olives, garlic, raisins, cinnamon, and lemon zest and juice and cook for 5 minutes longer. Remove from the heat and fold in the almonds.
Fluff the couscous and fold the chorizo mixture into it. Season with salt and pepper. Spoon the couscous mixture into the peppers, dividing it evenly, and replace the reserved tops. Stand the peppers upright on a rimmed baking sheet. (The peppers can be prepared ahead up to this point, covered, and refrigerated for up to 24 hours.)
Bake, uncovered, for 35 minutes, or until the peppers are beginning to brown and are soft when pierced with a knife and the stuffing is heated through. Serve hot, warm, or at room temperature.
