April 2011: Stuffed Peppers with Cous Cous and Pinto Beans

A guest post by Nurture
It’s still chilly outside, but the greening branches of the willow trees are showing promise and snowdrops are up. Comfort food still reigns, but a little lighter now.  Stuffed Bell Peppers with Cous Cous and Pinto Beans is definitely a lighter meal with all the comfort food components.  It’s slow cooker friendly and easy to customize to whatever you’re craving. Don’t have whole wheat cous cous on hand?  Try cooked brown rice or quinoa or bulgur or millet.  Change out the pinto beans for black or white or kidney.  Use marinara sauce instead of salsa.  And the cheese?  Look through your stash and see what you want to use up.  Beyond the comfort factor, stuffed peppers can be a great vehicle for just about any leftover that needs to make it to another meal.  See the full recipe (as a PDF) in English or Spanish.

Comments

  1. JEAN PAUL CHOKOLA says:

    how and in which way your meal can reach me?

  2. JEAN PAUL CHOKOLA says:

    your meal is very nice and i need it now.

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