Whoever nicknamed Sundays the “day of rest” clearly was never a blogger. I’m not sure about you guys, but Sundays are always my go-go-go days. I give myself Saturdays off to do whatever I’d like, but Sundays are typically work days where I’m testing new recipes, writing up posts and planning content for the weeks ahead. After a day spent running around in the kitchen, there’s nothing I like to do more than sit with my feet up on my coffee table and eat a comforting meal. This week, I’ve teamed up with Le Creuset (the holy grail of cookware, as you food fans know) to share my recipe for cous cous stuffed peppers–a great Sunday night (or any night) dinner–and show off their gorgeous new matte color line!
If there’s one thing I’ve mastered since living in my own apartment, it’s a rockin’ cous cous stir fry. Literally, it’s one of those “kitchen sink” type meals, which pretty much means I throw whatever veggies and yummy add-ons I have in my fridge into a pan and saute it up. To make it a little bit more hearty, I’ve been stuffing it inside some bright fresh peppers lately–it helps me pack in more veggies (never a bad thing) and makes a very packable lunch for the next day!
For the stuffing this time around, I cooked the cous cous per the directions on the container, then added it to a skillet with a bit of olive oil, chopped onions, garlic, yellow squash, kale and feta.
And now for the star of the event–my brand new Le Creuset French Oven. I’ve always had pipe dreams of someday being able to own a Le Creuset cookware item, so naturally I was over-the-moon excited to try out their new matte collection when they offered. The mineral blue French Oven they sent over is the perfect size for so many of my favorite meals–roasted chicken, yummy short ribs and of course, these peppers (I’ve also been pinning recipe ideas from their Pinterest page so I know I’m using it for every dish possible!).
To cook up these babies, you’re going to want to first coat the base with a bit of olive oil. After removing the seeds and white parts of the pepper (I’m sure they have an official name, but I don’t know it), give them a quick boil (think five minutes max) in water, then drain them upside down. Once your cous cous is done, stuff your peppers with the mixture and set them upright in your dish (you can use any oven-safe dish with a lid for this, or cover one with tinfoil). I like to drizzle the tops with a bit of vegetable broth so the cous cous stays extra moist, but that’s optional. Cover with the lid and cook on 375 degrees for about a half hour, or until the peppers are a bit shriveled and tender to the touch (they should be able to be cut through very easily by a butter knife).
I swear, these came out extra sweet and juicy this time around, and I’m giving all the credit to the dish–I felt like a real at-home chef when I was making this, and I can wait to break it out for more recipes this spring. The new matte color line from Le Creuset will debut in signature stores and online tomorrow–if you’ve been waiting for the right time to treat yourself to a piece that will seriously last you a lifetime, now seems like a perfect time!
**Please note, I was given this Le Creuset product to try out, but all opinions and commentary are my own–I completely recommend this French Oven, and all their products, whole heartedly. As always, thank you for supporting the brands and collaborations that make The Glossy Life possible!