These Tasty Sweet and Sour Couscous-Stuffed Peppers Are Perfect for Any Meal

So many people constantly look for new and exciting recipes for lunch or dinner, not knowing what to make to keep the family happy and not waste too much time doing it. Thankfully, plenty of people share tried recipes on the internet, and people are glad. They can click open an easy recipe, follow it, cook, and supper is served! If you are looking for an easy and delicious recipe, you may want to try this delicious sweet and sour couscous-stuffed peppers recipe. It’s easy to make and will have everyone complimenting you!

Go Out and Get the Ingredients

When people start to prepare a meal, they usually dread it because many recipes call for many ingredients. However, this sweet and sour couscous-stuffed peppers recipe is much simpler than you may think, and it will be a delicious treat for all taste buds. Get your bell peppers, some ground beef, couscous, olive oil, celery, carrots, shallots, parsley, and salt. Check out the entire recipe online for the complete list, but if you have these ingredients – you’ve pretty much covered it, and you can start cooking!

How to Make the Peppers

Making this meal shouldn’t worry anyone either, as it’s almost as simple as the ingredients. For structured directions, you will find the recipe online, and you can follow every step diligently. But you’re going to need to use your oven, baking dish, food processor, and a knife to chop up some of the ingredients. It’s fairly simple, and the prep time doesn’t take too long. It’s worth it, as you’ll have a delicious meal to serve afterward.

Tasty Sweet and Sour Couscous-Stuffed Peppers Are Perfect for Any MealServe Them With Love

After you’ve baked the bell peppers until tender and sprinkled them with some asiago cheese, let them cool down a little, drizzle some tomato cooking liquid on top, and they’re ready to serve! If you feel wild, you can sprinkle on some chopped-up parsley for color.

Try Out This Slow Roasted Pork Shoulder With Apple Gravy

Christmas may have passed, but the cold winter days are still ahead of us. A slow-cooked pork shoulder is perfect for the season, even without a special occasion. And apple gravy can easily turn a regular dinner into a special event. Let’s dive into the recipe.

Slow Roasted Pork Shoulder with Apple Gravy Slow Roasted Pork Shoulder With Apple Gravy

Keep in mind that this recipe calls for the pork shoulder to be marinated overnight, so make sure you start the day ahead. Here are all the ingredients you need:

For the Spice Rub

  • 2 tablespoons packed, fresh thyme leaves, lightly chopped (you can substitute with 1 tablespoon of dried thyme)
  • 2 tablespoons fresh rosemary leaves, lightly chopped
  • 1 tablespoon fennel seeds, toasted
  • 2 teaspoons black peppercorns
  • 2 teaspoons kosher salt
  • 4 medium cloves garlic, minced
  • Extra virgin olive oil (optional)

For the Pork Shoulder Roast

  • 4 to 5 pounds of boneless pork shoulder (excess fat trimmed)
  • 4 medium good cooking apples
  • 1 medium yellow onion
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste

Here’s How to Prepare the Dish

Making the Spice Rub

Grind the fennel seeds, peppercorns, thyme, rosemary, garlic, and salt. You can use a spice/coffee grinder, but a mortar and pastel will work as well. Once everything looks like a homogeneous paste, transfer it into a bowl and stir in 2 tablespoons of olive oil.

Marinating the pork shoulder

Marinating the Pork Shoulder

Rub the spice paste all over the pork shoulder generously. If the cut was tied, you’ll need to untie it, so that the rub covers every part of the meat. You can tie it again and then wrap it in plastic wrap tightly and transfer it to the fridge to marinate overnight or for up to 2 days.

Preparing the Apples and Onions

Roughly cut the onions into about 12 thin wedges and transfer them into a bowl. Peel, halve, and core the apples and cut each half into about 4 equal pieces and transfer to the same bowl. Toss everything with 2 tablespoons of olive oil and salt and pepper to taste.

Roasting the Pork Shoulder and Making the Gravy

Transfer the apple and onion mixture into a Dutch oven and place the marinated pork shoulder on top of it. Place into a preheated 450F oven with the lid off for 30 minutes. Turn down the heat to 325, add the vino, and put the lid on. Roast the meat for 2 ½ to 3 hours until tender.

Roasting the Pork Shoulder

Once the pork pulls apart easily, transfer it to a serving plate and cover it with foil to rest. Meanwhile, put onions, apples, and accumulated juices into a blender, add the mustard, and half a cup of water, and blend until smooth. Cut the pork roast into pieces and serve with the apple gravy.

Pro Tip: Roasted veggies such as potato wedges and carrots make a great side dish!