A blog by ordinary people about living an extraordinary life
Even though it was 60 degrees today, which in New England clearly indicates that global warming is alive and well, it was time for another slow-cooker Sunday. The original recipe called for feta cheese and apricots, but we did not have those in the pantry. We changed up the recipe a bit by using goat cheese and dried figs. We also cooked the peppers in vegetable stock in place of water.
As with many recipes, I recommend making sure you have the ingredients set and ready to go. The first step is to boil 3 tomatoes, which makes it easier to remove the skin. Simply bring a pot of water up to boil, make an “x” incision in the bottom of the tomatoes, and drop them in the water for about a minute. When you remove them, allow them to cool and then peal off the skin. For this recipe you can also prepare the couscous ahead of time. We used a boxed couscous, just follow the instructions (basically add to boiling stock, remove from heat and allow stock to absorb, about 5 minutes).
In a large bowl, combine the cooked couscous, peeled tomatoes, vinegar, figs, goat cheese, pine nuts, parsley, a drizzle of extra-virgin olive oil, salt and pepper. Slice the peppers in half lengthwise, remove the seeds and stems. Stuff the peppers with the couscous mixture. Place in the slow-cooker on high temperature. Add 2/3 cup of stock to the slow-cooker. Allow to cook for 2-3 hours (we did about 2 hours, 15 minutes). Remove the peppers, place on a foil-lined cookie sheet and broil for about 5 minutes, until lightly browned.
We served the peppers with a quick and easy salad, and Meg prepared a homemade dressing. What a great way to spend slow-cooker Sunday.