New York City Chefs Daily Recipe for 07/03/2002 : Stuffed Peppers with Couscous
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Stuffed Peppers with Couscous recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 07/03/2002 : Stuffed Peppers with Couscous
"Stuffed Peppers with Couscous"
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"As we graze it grows"

6 peppers
2 tablespoons butter
1 onion, finely chopped
1 teaspoon olive oil
1/2 teaspoon salt
1 cup Couscous
2 tablespoons raisins
2 tablespoons chopped fresh mint
1 egg yolk
Salt and ground black pepper
Mint leaves, to garnish

Preheat the oven to 400 degrees.  Carefully slit each pepper and remove the core and seeds.  Melt the butter in a small pan and add the onion. Cook until soft. To cook the Couscous, bring 1 cup of water to a boil.  Add the oil and then the salt, then remove the pan from the heat and add the Couscous.  Stir and leave to stand, covered, for 5 minutes. Stir in the cooked onion, raisins and mint, then season well with salt and pepper. Stir in the egg yolk.  Using a teaspoon, fill the peppers with the Couscous mixture to only about three quarters full, as the Couscous will swell when it cooks more.  Place in a lightly oiled ovenproof dish and bake, uncovered, for about 20 minutes until tender. Serve hot or cold, garnished with the mint leaves. Serves 4.
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