{"id":14726,"date":"2017-01-20T10:56:45","date_gmt":"2017-01-20T09:56:45","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=14726"},"modified":"2017-01-20T10:56:16","modified_gmt":"2017-01-20T09:56:16","slug":"couscous-stuffed-peppers-with-curry-veggie-recipe","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/couscous-stuffed-peppers-with-curry-veggie-recipe\/","title":{"rendered":"COUSCOUS STUFFED PEPPERS WITH CURRY \u2013 VEGGIE RECIPE"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Fried Green Tomatoes, not today! Today peppers stuffed vegnam-style \u00a0(Gangnam style by Psy, do you know?! If you have to explain a joke maybe it\u2019s <\/span><span style=\"font-weight: 400;\">time<\/span><span style=\"font-weight: 400;\"> to ask youself some questions about your level of congeniality).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I hope to bounce back from this bad opening words &#8211; I could not really spare you &#8211; at the exact moment when you\u2019ll try the recipe and enjoy the fruits of your labor. Thank God these <\/span><b>couscous stuffed peppers with curry<\/b><span style=\"font-weight: 400;\"> are so fragrant to make you momentarily lose the memory, their fragrance will permeate your nostrils until it reaches the brain and conquer, revitalizing it, even the 80% that we can\u2019t use. Like in that movie, <\/span><i><span style=\"font-weight: 400;\">Limitless<\/span><\/i><span style=\"font-weight: 400;\"> .<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In the end, says Hassan in<\/span> <i><span style=\"font-weight: 400;\">The Hundred-Foot Journey<\/span><\/i><span style=\"font-weight: 400;\"> \u2013 a film that I suggest as a dessert after these <\/span><b>stuffed peppers<\/b><span style=\"font-weight: 400;\"> &#8211;<\/span><\/p>\n<blockquote><p><span style=\"font-weight: 400;\">Food is memories.<\/span><\/p><\/blockquote>\n<p><span style=\"font-weight: 400;\">The memory of feeling at home.<br \/>\n<\/span>To try and find your own home.<br \/>\n<span style=\"font-weight: 400;\">Not the brick and tiles house. <\/span><span style=\"font-weight: 400;\">I\u2019m talking about<\/span><span style=\"font-weight: 400;\"> Home.<br \/>\n<\/span>Home where there\u2019s just love, where you lay on the sofa and you already know which scent the blanket will smell, where return is not only a pleasure but a vital impulse, home with slow breakfast and happiness on Saturday at 10 p.m. Home where come back because you already know there\u2019s someone who knows how to wait.<br \/>\nHome, the house with a soul.<br \/>\n<span style=\"font-weight: 400;\">The one that, even if we were not born in, to looking for it, to find it, to come back <\/span><span style=\"font-weight: 400;\">that\u2019d be enough<\/span><span style=\"font-weight: 400;\"> a food. His scent and his memory.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The great thing is that this recipe has many beautiful things and does all of abovementioned 1), feading you in an healthy way; 2) <\/span><span style=\"font-weight: 400;\">tikle<\/span><span style=\"font-weight: 400;\"> your palate; 3) scenting home like a \u201ctandoori\u201d home \u00a0&#8211; then , when the Bolliwood excitement goes away, a couple of Vanilla Yankee Candle solve everything, yes, even the curry and onion; 4) not contributing to your body fat. Having established this, enjoy the<\/span><b> couscous stuffed peppers with curry<\/b><span style=\"font-weight: 400;\"> recipe!<\/span><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS (serves 4)<\/span><\/h5>\n<ul>\n<li><span style=\"font-weight: 400;\">200 gr of whole wheat couscous<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 small peppers <\/span><\/li>\n<li><span style=\"font-weight: 400;\">200 gr of green peas<\/span><\/li>\n<li><span style=\"font-weight: 400;\">40 gr of red onion<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Half a leek <\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 carrot<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 zucchini<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 small eggplant<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 tablespoons of greek yogurt<\/span><\/li>\n<li><span style=\"font-weight: 400;\">The zest of an <\/span><span style=\"font-weight: 400;\">organic<\/span><span style=\"font-weight: 400;\"> lemon<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Fresh thyme, chives, basil, oregano leaves <\/span><\/li>\n<li><span style=\"font-weight: 400;\">Paprika, turmeric and curry q.s.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Extra virgin olive oil, salt q.s.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Breadcrumbs and grated Grana to taste<br \/>\n<\/span><strong><strong>\u00a0<\/strong><\/strong><\/li>\n<\/ul>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong>\u00a0<em>Life is a song, Patrick Park<\/em><\/span><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-14716\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_4.jpg\" alt=\"Peperoni ripieni cous cous\" width=\"850\" height=\"921\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_4-276x300.jpg 276w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_4-330x357.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_4-690x747.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_4-535x580.jpg 535w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">PROCEDIMENTO<\/span><\/h5>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Lava i peperoni, taglia la parte superiore (non buttarla, ti servir\u00e0 come \u201ccoperchio\u201d per il peperone ripieno) ed estrai i semi interni. Cuoci a vapore per 15 minuti. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">In un wok fai imbiondire la cipolla tagliata finemente con un filo d\u2019olio; aggiungi le verdure tagliate a piccoli dadini, sala e fai saltare fino a che non saranno cotte ma ancora croccanti. Dovrai ottenere una brunoise di verdura (se non sai cosa significa chiedi a Bruno Barbieri. O a Google.)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">In una boule condisci il cous cous ancora crudo con dell\u2019olio evo, versaci dell\u2019acqua bollente leggermente salata (200 ml per 200 gr), copri con un coperchio e fai riposare per 10 minuti. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Nel mentre, prepara la salsa con cui condirai il cous cous alle verdure. In una ciotolina mescola assieme: lo yogurt, gli odori freschi sminuzzati, le spezie, la scorza di limone, un pizzico di sale e un filo d\u2019olio evo.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Ora puoi saltare il cous cous nel wok assieme alle verdure fino a far amalgamare tutti i sapori. Spegni il fuoco, aggiungi la salsa allo yogurt e mescola bene. Si sprigioner\u00e0 subito un mix di aromi speziale spaziale.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Non ti resta che riempire i peperoni con il cous cous saltato, adagiarli in una teglia rivestita di carta forno e, a piacere, finire con una spolverata di pan grattato, Grana grattugiato e un filo d\u2019olio evo. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Cuoci in forno preriscaldato a 180\u00b0 per 20 minuti.<\/span><\/li>\n<\/ol>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-14718\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_3.jpg\" alt=\"Peperoni ripieni con cous cous\" width=\"850\" height=\"1157\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_3.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_3-220x300.jpg 220w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_3-752x1024.jpg 752w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_3-330x449.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_3-690x939.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_3-426x580.jpg 426w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-14720\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_2.jpg\" alt=\"Peperoni ripieni con cous cous\" width=\"850\" height=\"1170\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_2.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_2-217x300.jpg 217w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_2-743x1024.jpg 743w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_2-330x454.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_2-690x949.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2017\/01\/Peperoni-ripieni_2-421x580.jpg 421w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><em>Ph. Sara Cartelli<\/em><br \/>\n<em>\u00a9 The Eat Culture<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fried Green Tomatoes, not today! Today peppers stuffed vegnam-style \u00a0(Gangnam style by Psy, do you know?! If you have to explain a joke maybe&#8230;<\/p>\n","protected":false},"author":213,"featured_media":14723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1356,1354,1355],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/14726"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=14726"}],"version-history":[{"count":2,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/14726\/revisions"}],"predecessor-version":[{"id":14729,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/14726\/revisions\/14729"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/14723"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=14726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=14726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=14726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}