Orange Brunch Bell

Orange Brunch Bell

This recipe was designed to offer nourishment for a brunch or light lunch situation. The bright color of the orange bell pepper and its slightly sweet taste coupled with the rich decadence of the shrimp and couscous stuffed inside make it simultaneously satisfying and fun. If you’re feeling flirty, you could add a mimosa or glass of champagne to this meal and feel fancy as you want. I designed this to cook quickly, starting the peppers’ cooking process while you put together the filling and finishing them off together. This can be done in an oven, however, I tried to do this in the toaster oven so it’s more energy efficient. However if you’re planning on making a whole lot of something else in the oven as well then perhaps you won’t mind heating it up for these two peppers prior. One word of caution is that you should choose peppers that are small and squat rather than tall, otherwise they won’t fit into the toaster oven (if you have a small one like I do). Also, you can expect a bit of char on the top of the pepper from the close proximity of the heat. I kind of like this, if you don’t then you might want to use a bigger toaster oven or the regular oven.

Orange Brunch Bell
1 tablespoon olive oil
1 large clove garlic, minced
1 small onion or 1/2 a medium onion, diced
1 teaspoon flax seeds
1/4 cup frozen organic peas
salt and pepper, to taste
1 cup small frozen shrimp
1/2 teaspoon ground ginger
dash of red pepper flakes (remember that a little goes a long way)
1/2 teaspoon basil
1/2 teaspoon cilantro
1/4 teaspoon orange peel
dash (or 2) of paprika
dash of ground nutmeg
3/4-1 cup (depending on the size of your peppers) couscous
2 orange bell peppers, tops cut off and insides cleaned
grated mozzarella cheese, to taste

1. Place each of the bell peppers in its own small ovenproof bowl. Place them in a toaster oven and cook 5 minutes, to start the cooking process while you make the filling.
2. Saute onion and garlic till tender.
3. Add peas, salt and pepper. Stir fry one to two minutes.
4. Add the shrimp and the rest of the spices.
5. Cook till the majority of the liquid has evaporated.
6. Add the couscous and stir 1 minute.
7. Add water, starting with 1/4 cup and adding more as needed, and cook till couscous is tender.
8. Remove the peppers from the toaster oven. Let them cool till you’re able to handle them.
9. Scoop the filling into the peppers. If any filling is leftover, reserve it for when you finally eat or pack it into the sides of the dish.
10. Place the dishes back into the toaster oven and cook at 350 F for 10 minutes, or till pepper is tender and topping is browned.
11. Top with grated mozzarella cheese, to taste.

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3 thoughts on “Orange Brunch Bell

    • I was nervous cooking them in the toaster oven. I was relieved it worked out so well. Sometimes it just doesn’t make sense to turn on the oven for something so small for 2 people.

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