Happy 2016, my friends! I hope everyone is feeling refreshed and energized for the year ahead. What resolutions did you make? In past years I’ve gone overboard with mine, so this year I’m sticking with a broad goal to be more zen. I’m trying not to sweat the small stuff and be let down by things out of my control. I have to say, I’ve already been put to the test here in San Francisco. It’s been raining nonstop for weeks and is supposedly going to rain for the next 11 days straight. It’s not what I signed up for, but so far I think I’ve been pretty good about not letting it bother me. Take that, El Niño!
I’m also hoping to embrace a more laid-back attitude about maintaining my space here on OSK. With a big move last year and a new busy job, I haven’t had much time to devote to the blog lately. Last year I thought that I might have to give the whole thing up, as I had always heard that if you can’t blog frequently and routinely, no one will follow your blog. But one night recently I found myself here, looking for dinner inspiration in my recipe archive. As I looked through all of my old recipes, it hit me that I didn’t want to give up this little space I have worked so hard to create. Forget perfecting the search-engine optimization and the unhealthy obsession with social media (I could write an entire post on this topic!). I’m leaving the self-induced stress behind me. My way forward is to relish the creative recipe development process and share my love of cooking with my readers. I’ll post when I’m inspired and when I find the time, because this should never feel like a chore.
I had a lot of fun coming up with the idea for these couscous stuffed peppers. As a vegetarian, it can be hard to create a meal with a real “centerpiece” to it. I’m especially reminded of this during the holidays or when I have friends over for dinner. Peppers fit that need perfectly, acting as elegant little vessels for your filling of choice.
In my version of stuffed peppers, I’ve created an easy and flavorful couscous mixture that takes mere minutes to whip up. With cumin and paprika to spice things up and olives and feta for a salty punch, the mixture pairs beautifully with the sweetness of the roasted red pepper. It’s then drizzled with tahini to add a wonderful creaminess. The end result is a meal that is completely fuss-free yet still quite special.
- For the couscous:
- ⅓ cup dry couscous
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ⅓ cup sliced olives
- ½ cup sliced cherry tomatoes
- ⅓ cup crumbled feta
- 2 tablespoons toasted pine nuts
- 2 large red bell peppers (pick peppers that have an even base so that they stand upright)
- About 2 tablespoons tahini
- Pre-heat the oven to 400 degrees.
- Cook the couscous according to package directions.After the couscous has cooked, gently fluff the couscous with a fork and then add all of the remaining ingredients. Stir well and season with additional salt to taste.
- Cut the top of each pepper off and then remove the seeds and white membrane inside.
- Fill each pepper to the top with the couscous mixture. Add the peppers to a baking dish and pour in about ½ cup of water around the peppers (this will prevent the bottoms from burning).
- Bake for 35-40 minutes, or until the peppers become soft.
- Let the peppers cool for five minutes and then drizzle with tahini.
You’ve started off 2016 with a recipe that I predict will be a big success! I for one cannot wait to try it. I’ve always loved stuffed green peppers but for some reason haven’t even thought about making them for…decades? That is about to change with these beautiful, tahini-drizzled red peppers. Thank you for sharing, Julia!
I can’t wait to hear what you think of these peppers! I think you’ll really like the Mediterranean flavors paired with the creamy tahini. Plus, it’s so easy to throw together!
You’re bad, Julia. Maybe it was inadvertent, but you’ve made me drool on my keyboard. Again. I love the idea of the sweet red pepper with the salty olives and feta. The tahini is bound to be a great addition, too. My palate isn’t trained well enough to anticipate what the spices will add, but knowing your own unerring sense of what goes with what, I’d bet big money that it all works fabulously well.
I like your resolution, too. Stress only does us good if it motivates us to prepare better for the future. It seems, though, that a big part of a better future is not to feel stress. You’re smart to have figured that out.
Sorry that this was drool-inducing for you…you will just have to make this soon 🙂 The spices are subtle but add a nice flavor to the couscous, so I hope you enjoy them. You’re right about stress. It’s early days still, but I’m hoping I can keep this resolution up!
Julia – sometimes we can be really tough on ourselves – especially when it comes to blogging. We set strict goals and then feel disappointed when we don’t meet them. I wish I could post once or twice a week but that’s just not a reality in my day to day life. I enjoy blogging – the challenge of finding interesting recipes to share, taking great photos and writing up an interesting blog post. It’s a great hobby that lets me express myself creatively – and I fit it in when I can. Sometimes there may be a few weeks between my posts but that’s okay. Because if blogging every starts to feel like a chore or becomes stressful then I won’t be interested in blogging anymore. So, I say, just share a recipe when you can and when you’re inspired. Your posts will show that inspiration and passion. I always enjoy your recipes and look forward to many more – even if they are spaced out a little bit :).
Also, just love this recipe – I see all my favorites are accounted for (couscous, feta, pine nuts, olives!) And I really need to start using tahini more!
Thanks for such a thoughtful comment, Geraldine! I’m so glad you feel the same way as I do. It’s hard to squeeze in blogging with a full-time job, so we just have to go a little easier on ourselves. You’re right that we should never let it feel like a chore, because I think that can negatively affect the quality of our posts and recipes.
I figured you’d like the look of this recipe, because I know you’re a big fan of Mediterranean flavors too! It’s hard to go wrong when there are things like feta and olives involved 🙂
I love your 2016 goal! Mine is similar: have courage, and be kind. Mostly I’m focusing on being kinder to myself, and that includes taking the pressure off myself to compete with others and drive myself crazy with SEO and numbers…blech. I’m in it for the challenge of the perfect vegetarian burger, or gluten free pastry. Let’s make this our own happy, yummy space rather than a stress bomb!
I also get the centrepiece struggle! My Mum is so inventive with stuffing vegetables for me when I come to my parent’s home for dinner, so I think I’ll be forwarding this recipe to her as a little hint….And I’ll be trying it out in my own kitchen too. What delicious flavours! So much Mediterranean dreaminess 🙂 Happy 2016!
What great resolutions, Amy! I think we all need to work on being kinder to ourselves, especially when it comes to comparing ourselves to others. I love how you are focusing on challenges instead – I too want to perfect a veggie burger 🙂
I hope you enjoy these stuffed peppers! Please let me know what you think of them. Happy 2016 to you as well!
I really felt “soul” in this post Julia. Thanks for a nice read. And I like how you say you’re leaving the self-induced stress behind you. 🙂
My mom would always make stuffed peppers growing up and I loved them. I don’t make them now but I have made Heidi’s couscous stuffed tomatoes which I love. So I know I’d love these – the tahini dressing is a nice finishing touch too. Oh, and you’re so right about veg centerpieces. I think of this often too.
Looking forward to next week!!! 😉
Aw, thanks Katie 🙂 I’m glad you liked the post! I usually don’t open up on here, but I felt like it was time. I will have to check out those couscous stuffed tomatoes – what a great idea. Now that I know how fun it can be to stuff veggies, I’m eager to try out some other options!
So many thoughtful topics for exploration in this post Julia… we need to have a coffee/tea date… I think it’s very human to struggle with all of these questions; my blogging routine was once more scheduled and frequent but it was also unsustainable for me (a bit like a ‘diet’ bound to fail). So I scaled back to fit it into my life rather than trying to fit my life into the blog, if that makes sense. And yes, the time and head space demands of social media… I find myself needing to re-calibrate as I go along. I love that you’ve identified goals for yourself that seem achievable (but certainly not insignificant) – I really do believe that our attitude leads the way and what we focus on expands. So cheers to creating good vibrations and posting when inspired in 2016 lovely lady! Sending hugs and high fives on these delicious couscous stuffed peppers. I have not made roasted peppers in ages and with a recipe as tempting as this one with its Mediterranean flare, I know it’s going to happen. Happy New Year Julia ♥
Kelly, I would love to have a coffee/tea date! I’m still so bummed I missed the meetup with Traci. Let’s find a time soon 🙂
I love your comparison of a strict blogging schedule to a diet – you are so right that it’s unsustainable. It definitely seems to work for others, but it simply added to my stress levels. “Our attitude leads the way”…I should frame that, Kelly! What a great addition to my zen mantra. As always, thanks for your thoughtful comment and encouraging words. A very happy new year to you too, my friend! Xo
Couscous stuffed peppers have such a special place in my heart! It was the first meal my husband ever cooked for me (he had recently “discovered” couscous, and made it for pretty much every meal at the time). You have me craving it again! I have found myself so conflicted with this blogging malarky too, it’s such a fine balance between doing it for the love, and then getting carried away with silly social media, and SEO blahblahblahhhhh. Please keep your little space, we would miss you!
That is adorable that your husband made you couscous stuffed peppers! My husband made an elaborate meal for me when we started dating, but I later found out it was essentially the only recipe he knew how to make 🙂 Precious, nonetheless!
I’m glad that my thoughts on blogging seem to be shared by others! It’s a lot of work, so we have to find ways to make sure it’s still fun and not stress-inducing. You must keep up your blog because I love it! I always get so many great ideas from you 🙂
Julia, this is a lovely centrepiece and an easy midweek meal idea for anyone needing a healthy colourful food fix. I hope your 2016 is as fresh and beautiful as your lovely site. Nice to meet you (I came over via Katie at Whole Nourishment)
Thanks for visiting, Kellie! I’m so glad we found each other’s blogs through Katie 🙂
Rob and I was watching a short Natioanl Geographic Live video the other day and the credits starting rolling.. lighting, cameraman, editor, photographer, production manager.. etc., then you know they also have marketers, social media managers, web developers, photographers, travel organizers… OMGee the list can go on and on… but as bloggers, we do it all (save video for some, but still!!). It’s amazing all that we do to run our little corners of the world. But we do it because we love it and no doubt, if it becomes stressful, or overwhelming it’s no fun anymore and I think content suffers. I loved reading this post, Julia. Thoughtful blogging is a lot of work. There is so much to it and you wear many hats. Do what’s best for you. Your readers will be right here waiting for your next creative post. (!!) No doubt, I am finding I need at least a week off per quarter to regroup, reflect and refocus. I am determined to do that this year. So important to take care of ourselves in our pressed lives.
And these stuffed peppers, I think are just delicious. SO much to love and the pop of salty from the olives and feta makes my mouth water
**Sheesh***
Continuing now…
It is sometimes hard to find a typical centerpiece for veg meals, but this makes a beautiful one! Delicious work my dear!
You’re so right, Traci – we do a lot as bloggers! To do it well, it requires a lot of hard work and the wearing of many hats 🙂 I agree, it all comes down to doing what’s best for you. And I love your idea to take a week off each quarter to regroup. I’m glad you’re a fan of the stuffed peppers…and thank you as always for your sweet, thoughtful and encouraging comments, my dear!