Apricot Ginger Teriyaki Glazed Stuffed Sweet Peppers with Herbed Couscous

Apricot Ginger Teriyaki Glazed Stuffed Sweet Peppers with Herbed Couscous

Bright, colorful bell peppers are pan-steamed and then broiled with a glossy Apricot Ginger Teriyaki Glaze for a sticky-sweet finish. Inside, a citrusy herbed couscous studded with toasted almonds, golden raisins, and spring herbs adds texture and freshness. This vegetarian main is vibrant, balanced, and perfect for a casual weeknight or dressed-up dinner.

Ingredients

• 6 medium sweet mini bell peppers (mixed colors), halved lengthwise and seeded
• 1 cup Israeli (pearl) couscous or regular couscous
• 1 1/4 cups low-sodium vegetable broth
• 1 tablespoon olive oil, plus 1 teaspoon for finishing
• 1 small shallot, finely minced
• 1 garlic clove, minced
• 1/3 cup toasted slivered almonds, roughly chopped
• 1/3 cup golden raisins (or chopped dried apricots for extra apricot note)
• Zest and juice of 1 small orange
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 1/3 cup Coo Moo Jams Apricot Ginger Teriyaki Glaze (product)
• 1 tablespoon rice vinegar or white wine vinegar
• 1/2 teaspoon crushed red pepper flakes optional, for gentle heat
• 4 ounces crumbled goat cheese or feta, for serving (optional)
• Microgreens or additional mint for garnish

Instructions

1. Preheat the oven to 425 F. Line a baking sheet with parchment paper or a silicone mat.
2. Prepare the couscous: In a small saucepan, bring the vegetable broth to a simmer. Add the couscous, a pinch of salt, cover, and remove from heat. Let sit 8 to 10 minutes until tender, then fluff with a fork and transfer to a medium bowl to cool slightly.
3. While couscous is steaming, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the shallot and sauté 2 to 3 minutes until softened. Add the garlic and cumin and cook 30 seconds until fragrant. Stir the shallot mixture into the couscous.
4. Add the toasted almonds, golden raisins (or chopped dried apricots), orange zest, orange juice, mint, parsley, and a pinch of salt and pepper to the couscous. Taste and adjust seasoning. If using crushed red pepper flakes, stir them in now.
5. Brush the cut sides of the pepper halves lightly with 1 teaspoon olive oil and arrange them cut-side up on the prepared baking sheet. Spoon the couscous mixture firmly into each pepper half, mounding slightly.
6. In a small bowl, whisk together the Coo Moo Jams Apricot Ginger Teriyaki Glaze and rice vinegar until smooth. Reserve 2 tablespoons of the glaze mixture for serving.
7. Brush each stuffed pepper liberally with the glaze mixture, then place the baking sheet on the middle rack. Bake 12 minutes at 425 F to warm through and soften the peppers.
8. Switch the oven to broil. Broil the peppers 2 to 3 minutes, watching closely, until the glaze is sticky and caramelized at the edges. Remove from oven.
9. Plate the stuffed peppers, drizzle with the reserved glaze, crumble goat cheese or feta over the top if using, and finish with a few microgreens or extra mint leaves. Serve warm.

Creative use of the product

Besides glazing the peppers, fold 1 tablespoon of the Apricot Ginger Teriyaki Glaze into 1/2 cup plain Greek yogurt to make a bright dipping sauce that complements the couscous and adds cooling contrast.

Notes

• To make this gluten-free, use quinoa or certified gluten-free corn couscous instead of wheat couscous.
• Make-ahead: Prepare the couscous filling a day ahead and store covered in the refrigerator. Stuff peppers and glaze right before baking.
• Leftovers: Store in an airtight container in the refrigerator up to 3 days. Reheat gently in a low oven to refresh the glaze.