Peppers stuffed with Couscous and Feta

Home alone last night (Debbie is at a Grand Spa which she describes as an elegant 24/7 gym) and wanted to use some feta we got last weekend at the farmers’ market.  I’ve also had a yen for some time to have stuffed peppers (which Debbie hates for some reason; she is not keen on peppers except raw in salads).

Epicurious to the rescue with Couscous and Feta Stuffed Peppers, an old SELF Magazine where I jacked up the oil to some extent and used fully-leaded chicken stock (in fact I used some kind of “Chicken Garlic Soup” from Whole Foods which looked enough like stock for the Crumster’s purposes.

I’ve always been big on the idea of getting all the ingredients ready before commencing to cook.  I now know (thanks to "Cooking for Geeks") that the French call this mise en scene (as the billboard used to say in Harvard Square when I was young, “Whatever it is it sounds better in French”), so I’ve been practicing proper mise en scene for years without knowing it.

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In any case, here’s the mise en scene for the stuffed peppers.  Pepper cases on the left, stuffing parts on the right.

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They came out well.  Very tasty.  Although the woman who sold us the feta told us we could wash it in fresh water and make it less salty, I left it pretty salty because I love salt, and it was veggie and salty and crunchy all at once.  Great meal.

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