Couscous and Kale Stuffed Pepper
- Number of Servings: 4
Ingredients
2 or 3 red or yellow bell peppers, or 1 of each, cut lengthwise in half. 1 tablespoon olive oil 1 medium onion, chopped (1/2 cup) 1 cup torn packed kale leaves 1/4 cup vegetable broth 1 medium tomato, seeded, finely chopped (3/4 cup) 1teaspoon finely chopped garlic 1.5 cup cooked near east whole wheat couscous1/2 cup crumbled feta cheese (2 oz) Salt and pepper to taste
Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add kale and tomato; cook 1 minute longer or until kale is wilted. Stir in broth and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
Stir in couscous and cheese. Season with salt and pepper. Spoon mixture into pepper
Bake 25 to 30 minutes or until peppers begin to soften.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DADLISWEETNESS.
In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add kale and tomato; cook 1 minute longer or until kale is wilted. Stir in broth and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
Stir in couscous and cheese. Season with salt and pepper. Spoon mixture into pepper
Bake 25 to 30 minutes or until peppers begin to soften.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DADLISWEETNESS.
Nutritional Info Amount Per Serving
- Calories: 221.1
- Total Fat: 11.1 g
- Cholesterol: 17.6 mg
- Sodium: 287.2 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 3.9 g
- Protein: 9.0 g
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