Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup whole wheat pearl cous cous1 1/4 cup water1 tsp. salt1 tsp. Olive Oil1 tsp. Olive Oildash of saltdash of fresh cracked black pepper1/4 c. chopped onion1/4 c. chopped yellow pepper (red or green is fine)1/4 c. chopped broccoli1/4 c. chopped shredded carrotTwo whole peppers with tops removed (dice up tops for the saute' mixture).1/2 cup of whatever marinara sauce you prefer1 oz. shredded Jarlsberg cheese1/4 cup grated parmesan cheese
Bring water, salt, and olive oil to a boil in a medium saucepan. Add cous cous, cover, and reduce to a simmer for 8 - 10 minutes.
Cut tops off of peppers, remove seeds and veins - dice up tops for saute' mixture
Heat a small saute pan with 1 tsp. oil. Add onion and garlic cook until translucent. Add pepper, carrot, broccoli, salt, and pepper, cook until veggies are tender crisp.
Add sauteed veggies to cooked cous cous, add in marinara sauce and 1/2 of each cheese. Mix until combined - use this mixture to stuff the peppers.
Bake peppers in a 350 degree oven for 20 - 30 minutes until mixture is warm and peppers are tender. Place remaining cheese on top of peppers for last few minutes of cooking and allow to get brown and bubbly.
Enjoy!
Serving Size: 4 stuffed peppers - each pepper 1 serving
Number of Servings: 4
Recipe submitted by SparkPeople user KVPAULSON.
Cut tops off of peppers, remove seeds and veins - dice up tops for saute' mixture
Heat a small saute pan with 1 tsp. oil. Add onion and garlic cook until translucent. Add pepper, carrot, broccoli, salt, and pepper, cook until veggies are tender crisp.
Add sauteed veggies to cooked cous cous, add in marinara sauce and 1/2 of each cheese. Mix until combined - use this mixture to stuff the peppers.
Bake peppers in a 350 degree oven for 20 - 30 minutes until mixture is warm and peppers are tender. Place remaining cheese on top of peppers for last few minutes of cooking and allow to get brown and bubbly.
Enjoy!
Serving Size: 4 stuffed peppers - each pepper 1 serving
Number of Servings: 4
Recipe submitted by SparkPeople user KVPAULSON.
Nutritional Info Amount Per Serving
- Calories: 279.5
- Total Fat: 7.2 g
- Cholesterol: 9.9 mg
- Sodium: 844.5 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 7.3 g
- Protein: 11.9 g
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