couscous stuffed red peppers
Ingredients:
  • (6 large) red bell peppers
  • (1 Tbsp.) olive oil
  • (4) garlic cloves, minced
  • (6 oz.) fresh spinach
  • (1 Tbsp.) fresh lemon juice
  • (1 tsp.) salt
  • (3/4 cup) dry couscous (about 2 cups cooked)
  • (1/2 cup) crumbled feta cheese
Servings

6

Lunch

Couscous Stuffed Red Peppers

Whole roasted red peppers act as an edible bowl for delicious spinach couscous.

Preparation Time

About 15 minutes

Cook Time

About 30 minutes

    Instructions

  1. 1Preheat the broiler. Place peppers on a rack under broiler for 15 minutes, turning every 5 minutes. When done, put all peppers into a bowl, cover with plastic wrap and let cool. Turn oven down to 350°F.
  2. 2Place a saute pan over medium heat, add olive oil. When hot, add garlic and saute about one minute. Add spinach, cook another two minutes.
  3. 3Remove from heat, add lemon juice and salt, stir until combined, set aside in large bowl.
  4. 4Boil 1 1/4 cups of water in a small pot over high heat. Add couscous, remove from heat, cover and cook five minutes (may vary-consult package).
  5. 5Meanwhile, peel the skin off the peppers, cut off the tops and remove any seeds. Place on a foil-lined baking sheet.
  6. 6Fluff couscous, add to spinach. Add feta cheese, stir until combined. Fill each pepper to the top with the mixture. Bake on center rack for 8 minutes, serve.

Nutritional Information

Serving Size: 1 stuffed pepper



Amount Per Serving:

  • Calories 216
  • Total Fat 8 g
  • Total Carbohydrate 30 g
  • Protein 9 g
  • Cholesterol 21 mg
  • Sodium 479 mg
  • Fiber 5 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: Greek/Mediterranean

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.