If you can source Ramiro peppers around you, then you are in for a treat! This type of pepper has a thinner skin than regular bell peppers, so they roast faster with a sweet, smoky taste. If they are not available, bell peppers will do the trick as well in this delicious recipe. A mix of couscous, herbs, slivered almonds, and raisins fills each smoky pepper.
15-Minute Sweet Stuffed Ramiro Peppers With Salted Lemon Yogurt [Vegan]
For the Stuffed Ramiro Peppers:
- 1 tablespoon olive oil
- 1 onion, finely sliced
- 6 Ramiro peppers or bell peppers
- 1 1/4 cups couscous
- Scant 1 cup hot vegetable stock
- Small handful of fresh flat-leaf parsley, finely chopped
- Small handful of fresh cilantro, finely chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mixed spices
- 1 tablespoon plump golden raisins
- 1 tablespoon slivered almonds
For the Salted Lemon Yogurt:
- 4 tablespoons unsweetened soy yogurt
- Pinch of sea salt
- Juice of 1/2 lemon
- Preheat the oven to 400°F.
- Heat the oil in a pan over a low heat. Add the onion to the pan and fry for 10 minutes until browned.
- Chop the top off the peppers and slice in half lengthways, removing the seeds and inner stem. Place on a baking tray and roast for 10 minutes until the edges have darkened.
- In the meantime, pour the couscous into a small bowl with the hot vegetable stock. Cover with a lid and allow the stock to absorb over five minutes. When the couscous is light and fluffy, fork through and stir in the parsley and cilantro.
- Remove the onion from the heat after 10 minutes and spoon in the couscous. Sprinkle in the cinnamon and mixed spice and stir through the golden raisins and slivered almonds. Spoon the onion and couscous filling into the peppers and keep warm.
- To make the dressing, whisk the yogurt and salt in a bowl with the lemon juice. Spoon over the stuffed peppers just before serving.