Fall vegetarian recipes / Осенние вегетарианские рецепты

http://www.foodnetwork.com/recipes/photos/fall-vegetarian-dishes.html

Vegetarian stuffed peppers

Mediterranean stuffed peppers

Ingredients

• 1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
• 85g couscous
• 25g pine nuts, toasted
• handful black olives, roughly chopped
• 50g feta cheese, crumbled
• 50g semi-dried tomatoes, snipped, or handful cherry tomatoes, quartered
• 2 tbsp shredded basil

Method

1. Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
2. Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes andbasil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

 ------------------



Gremolata couscous-stuffed peppers






This wholesome, Moroccan-style veggie dish is filled with flavour - make double and take for your lunch

• 85g couscous
• 2 tbsp raisins
• 50ml hot vegetable stock
• 1 tsp clear honey
• zest and juice 1 lemon
• 2 garlic cloves
• small bunch flat-leaf parsley
• 150ml tub low-fat natural yogurt
• 2 tomatoes, roughly chopped
• 2 red peppers, halved, cores removed
• 1 tbsp olive oil

1. Heat oven to 190C/170C fan/gas 5. Put thecouscous and raisins in a heatproof bowl. Stir together the stock, honey and lemon juice, then pour over the couscous. Cover and leave to absorb for 5 mins.
2. Meanwhile, make the gremolata. Place the lemon zest, garlic and parsley in a mini food processor, then whizz until fine (or finely chop everything together). Stir 1 tbsp of this mixture into the yogurt, then set aside. Stir the remaining mixture into the couscous with the tomatoes and some seasoning.
3. Spoon the couscous mixture into each pepper half, then sit them in a small roasting tin. Drizzle with oil, then bake for 40 mins until the peppers are tender. Serve with the yogurt and a simple green salad on the side.

------------------