“Deep summer is when laziness finds respectability.”
An Absolutely Perfect Summer Side Dish
Hello! and Happy Middle of Summer… yes it’s a thing. I just made it up.
Summer is a wonderful and strange time isn’t it? Time moves far too quickly and yet still seems to hang suspended waiting to be marvelled at and wondered over.
It amazes me how we, at least in this part of the world, plan every moment of our cherished summer months and contradictorily we also want everything to be simple and carefree. We dream for months of the picnics and bike rides, BBQs and road trips, crab boils and long afternoons lakeside.
Mostly and predictably I can be found dreaming up what I want to cook using fresh local produce.
These stuffed peppers do the job admirably.
What you put in them is entirely up to you, pick what looks good and go with it. I will of course, give you this particular combination, but not unlike my wonderful Israeli Couscous Salad, it is yours to muck around with.
Super simple, healthy and delicious – my holy trinity!
Summertime is the luckiest of seasons. It falls easily into whatever speed you have in mind for it. These peppers are a perfect manifestation of that idea.
PS. Please have a quick look at my newly added page entitled “Services” at the top of the home page and please do forward this along to anyone you think might be interested.
- Drizzle olive oil
- ½ cup Israeli couscous (aka pearl couscous) OR orzo
- 2 cups chicken broth (although water works just as well if slightly less flavourfully!)
- ¼ red onion, thinly sliced
- ⅓ cup red wine vinegar
- 1 bunch green onions, white and light green parts finely chopped
- 15-20 cherry or grape tomatoes, halved or quartered depeneding on size
- black olives, pitted and halved
- ½ cup green peas
- ¼ cup (or ½ small log) goat cheese
- Fresh assorted herbs, rough chopped (I used thyme and basil, oregano would also be perfect here)
- 2 large sweet bell peppers assorted colours, halved and cleaned
- In a small bowl combine sliced red onion and red wine vinegar, tossing to coat, set aside.
- In a medium sauce pan, heat a drizzle of olive oil over medium high heat and toast couscous (or orzo) until lightly browned.
- Add chicken broth or water and bring to a gentle boil
- Cook until tender and drain.
- Toss couscous (orzo) with drained red onions, green onion, tomatoes, black olives and peas. Season to taste with S&P.
- Scoop into pepper halves and roast in a 425° oven for about 10 minutes. Top peppers with goat cheese and pop back into the oven until cheese is lightly browned and edges of peppers are beginning to char about 10 more minutes. Alternatively, you can make these peppers on a grill. If you have to have the lid off then just lossely cover the peppers in foil... loosely though so they don't get soggy!
- Finish with a bit more freshly ground pepper and some freshly chopped herbs