"The Thing That Makes Me Most Excited About Fall Right Now...

...is being able to make this chutney!"

This is approximately what a friend said last night when a group of us got together and made dinner, and I brought this mango chutney.  

Inspired by a chutney my Mom made for me a few weeks ago (although it turned out to be entirely different), this mango chutney is as easy and delicious as it comes.  The peeling and chopping is a tad bit time consuming, but once the fruits and veggies are all diced up, everything is dumped in one pot and cooks together.  Spices and a dash of acid at the end complete this delicious condiment that you'll want to serve (or just eat with a spoon!) all winter long.  Last night we served it over a brined pork tenderloin (more inspiration from Mom!), but I suspect it would be fantastic on chicken and lamb as well.

(Apologies for forgetting pictures--by the time dinner was on the table we all dug in and forgot the photos!  I can guarantee I'll be making this again and again, so pictures will come eventually)

Stuffed Peppers

  

Casablanca Restaurant in Harvard Square makes, hands down, the best stuffed peppers I have ever eaten.  The one on their menu is served as an entree because it's so big and delicious.  I've become a huge fan since trying it for the first time a year ago.  These peppers are considerably less stuffed--definitely a side dish, not the main enchilada.  Still, they satisfy my craving for a yummy pepper stuffed full of goodness.  They are quick to execute and makes a great side dish, packing veggie and grains into one delicious package.  This is a Mediterranean-inspired version, but once you have the technique, which is quite easy, it's a fun dish to experiment with, using different grain/fruit/nut/vegetable combinations. 

Couscous and Vegetable Stuffed Peppers (Adapted from Giada De Laurentiis/www.foodnetwork.com)

Makes 6 Stuffed Peppers

When shopping, look for firm, unblemished peppers that are fairly full and round with nice, even bottoms.  These peppers will hold a good amount of filling, and they are much easier to clean out than skinny, misshapen peppers.  The peppers can be prepared up to 24 hours in advance, and stored, tightly covered, in the fridge, then baked before service.

Peppers:

* 1 ⅓ cups low-sodium chicken broth

* 2 ½ teaspoons ground cumin

* 1 cup couscous

* 1 15-ounce can of chick peas (also called garbanzo beans), rinsed and drained

* ½ cup dried currants or raisins

* 1 packed cup chopped baby spinach leaves

* ⅔ cup (about 5 ounces) crumbled feta cheese

* ¼ cup extra-virgin olive oil, plus more for drizzling

* Kosher salt & freshly ground black pepper

* 6 medium sized bell peppers.  Red, yellow and orange are the most flavorful, and make the prettiest presentation

* Hot water, a cup or two

Sauce:

* 1 packed cup fresh basil leaves

* ½ cup (about 4 ounces) creme fraiche or sour cream

* 3 Tablespoons extra virgin olive oil

* 1 Tablespoon water

* 1 garlic clove, coarsely chopped

* 2 teaspoons fresh lemon juice

* ¼ teaspoon sugar

* ¼ teaspoon each salt and pepper, plus extra, as needed

1. Heat your oven to 400 degrees F, with a rack in the center position  

2. Bring the chicken broth and cumin to a boil in a medium sauce pan.  Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes.  Once the liquid has been absorbed, fluff it with a fork to separate the grains. 

3. Slice the tops off the peppers and rinse to clean and remove all the ribs and seeds.  If necessary, cut a very thin slice from the base to help the peppers stand up.  Dice the pepper tops.

4. In a large mixing bowl, combine the pepper pieces, garbanzo beans, currants or raisins, spinach, feta and ¼ cup of olive oil.  Add the couscous and toss together.  Season to taste with salt and pepper.  

5. Stuff the peppers with the filling and drizzle the tops with olive oil.  Put the peppers in an appropriately sized baking dish (8 by 8-inches holds 5 peppers, but if you're actually doing 6, you'll probably need at least 10 by 10 inches).  Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes.  Check after 30 minutes, and cover with foil if the filling is browning too quickly or is starting to look dry.  I didn't do this, but I should have! 

6.  In the meantime, make the sauce.  In a blender, combine all the ingredients and blend until smooth. Adjust the seasoning with salt and pepper, to taste.

7. Serve sauce on, under, or just alongside the peppers--whatever you like!  

Enjoy!