alevia's kitchen
About the Recipe
Ingredients
4 bell peppers
7 oz of canned corn
2 green onions diced
1 Roma tomato diced
2 stacks of celery heart-diced small
1 avocado diced
¼ cup of roasted chickpeas
16 oz tomato sauce-any kind
½ cup of Persian Lime Olive Oil-warmed
1 packet of Bulgar & Quinoa blend
6 leaves of Fresh Basil, Chiffonade
3 oz Feta cheese
Preparation
Clean the peppers and let them dry. Cut the tops off and a little from the bottom to make them sit level. Clean the seeds out and stuff the peppers with the meatballs. Top with your favourite tomato sauce and bake at 350°F for 30 mins or until bubbly
While the meatballs are cooking, chop up the vegetables for the Couscous, start the Couscous in a pot, and follow the directions on the box. Once that is cooked, add the vegetables except for the avocado and chickpeas.
Warm the oil in the microwave.
When everything is ready, start to plate.
Place the pepper on one side, and top with the sauce. Add the Couscous, top with the avocado, feta cheese, and chickpeas and drizzle the oil over it, then top with Fresh Basil and serve