Bell Peppers Stuffed with Fresh Mushrooms, Couscous & Collard Greens

Let me start this entry by saying that I created this recipe purely from what I had hiding out in my freezer, cabinets and in my refrigerator. I usually try to make most of my dinners from what's laying around the kitchen. This is a great way to save on grocery costs. I usually buy a few bags of random frozen vegetables, when they are on sale, in the best efforts to possibly fortify a recipe that may later lack a vegetable.

This meal can be made for about 4 to 5 people depending on how many peppers you choose to buy. I bought two because they aren't in season right now and are a little pricey, but there is enough of the couscous and collard greens mixture to fill at least 4 medium-large peppers. This meal cost me about $8 to make. The costs may vary depending on what you already have in your own kitchen cabinets and fridge, and could be more or less than $8 to make.

Ingredients: 

4-5 medium-large sized peppers     $1.78 each     (buy accordingly to family members or guests)

Couscous:

1  1/4 cup water (according to box) 

tablespoon of butter, olive oil or salt

1 box Near East Couscous   $1.68     includes a 'Spice Sack'

Collard Greens:

2/3 (16 oz.) frozen bag of Pict Sweet Chopped Collard Greens, thawed     $1.28

Country Crock Bucket of Butter; can substitute olive oil or can use as little or as much as you prefer

2-3 medium sized whole Bella Mushrooms, diced into small pieces     entire container $1.98

1 cup Vegetable or Chicken Stock

2-3 tbs. Celery Salt

2 Cloves of Garlic, diced     Box for $0.68

about 4 tbs. olive or vegetable oil

Parmesan Grated Cheese

(all ingredients purchased were through Super Wal-Mart; prices vary according to state - these prices are based on the Lisbon, CT 24/7 Super-Walmart)

In a deep frying pan, cook 4 tbs of olive oil on medium-high heat until sizzling (sizzles if u add a drop of water).  Next, add the chopped garlic cloves and fry until slightly golden brown. Add 2/3 (or more) of a 16 ounce bag to the beautiful golden chunks of garlic and then add the desired amount of butter you wish to use. (For a healthier meal you can skip the butter and just use 1 cup of vegetable of chicken stock with seasonings.) 

I love using a lot of butter! It makes a sort of distinguished creamy texture in all foods and exudes abundant flavors that'll make your taste buds burst!!! The Collard Greens miraculously seem to just soak up the savory flavor of the pan-seared garlic morsels and salty butter, which creates a balance of complete perfection. 

I used over 6 heaping tablespoons of Country Crock's Calcium-Enriched Butter, at least 1 cup of my own Homemade Chicken Stock, and 2 or more finely chopped mushrooms. Cook the Collard Greens, mushrooms (finely chopped), garlic, butter, chicken or vegetable stock, and celery salt on medium-high heat for about 15 to 20 minutes until collard greens are tender. Stir occasionally and keep covered. Add more butter if desired; to taste. 

Meanwhile, cook the box of couscous in a separate deep frying pan and follow the directions on the back of the box. When the collard greens mixture is complete, combine the two together. Mix well.

Wash and then cut into the tops of the Bell Peppers as if you were going to carve a pumpkin. Cut at an angle, facing the knife down and towards the center, so that it can displace the hole in the top, without falling in. Wash the insides of the peppers. Then remove and discard any excess linings or seeds.

Set the oven to 400 degrees. Place the peppers onto a baking sheet and cook for about 15 minutes. I placed them into two small oven-safe dishes which sat atop a baking sheet. And to get a more charred look and a crispier outer wall of the peppers, I rotated the pepper onto each of it's sides, on the already-hot baking sheet. When charring sides, keep each side on the hot pan for about 1-2 minutes. This sears the sides slightly and makes the dish look a little more complex! 

After about 15 to 20 minutes, take the peppers out of the oven and begin to fill them with the collard green and couscous mixture. Top with desired amount of grated Parmesan cheese. 

      

Bake on 350 degrees for about 5 to 10 more minutes and then Enjoy!
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This recipe was actually really amazing and probably shocked me the most with it's easy-to-achieve, beautiful appearance. Knowing nothing about collard greens and couscous, and never having even tried either prior to this recipe, I was hoping that the combination of the two would combine well. Not having much vegetables to choose from, I decided I'd be as resourceful and cheap as possible. 

This recipe was a complete success and I recommend it to anyone! As I mentioned throughout the cooking steps, this can be either a healthy meal (or side dish) or it can be a heavenly experience, seduced by the rich sensations that butter possesses!!! Your choice... I choose delicious fattening butter over less calories any day.