Vegetarian Stuffed Peppers with Israeli Cous Cous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cups dry Israeli cous cous1 14.5 oz. can stewed tomatoes 1 can 14.5 oz. navy beans3/4 cup marinara sauce1/2 cup seasoned brread crumbs1 cup chopped fresh broccoli1/2 cup chopped onion1 stalk celery2 cloves garlic choppped1 cup low fat cheddar diced8 medium size peppers for stuffing1 tbsp olive oil
Cook the dry Cous cous til done. Prepare papper cutting off top to stuff and place pepper in boil water for 2 minutes to soften.
Put olive oil in pan, add onion and celery cook for 3 minutes, add garlic and broccoli cook for 3 minutes. Drain beans and add to vegtables, add stewed tomatoes and marinara sauce, stir and simmer for 10 miutes. Add bread crumbs. Mix with cous cous. Put peppers in casserole dish together so they fir snug. Fill each to top with mixture.
Bake in 350 degree oven for 30-45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user REDSOX101.
Put olive oil in pan, add onion and celery cook for 3 minutes, add garlic and broccoli cook for 3 minutes. Drain beans and add to vegtables, add stewed tomatoes and marinara sauce, stir and simmer for 10 miutes. Add bread crumbs. Mix with cous cous. Put peppers in casserole dish together so they fir snug. Fill each to top with mixture.
Bake in 350 degree oven for 30-45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user REDSOX101.
Nutritional Info Amount Per Serving
- Calories: 277.2
- Total Fat: 4.4 g
- Cholesterol: 3.5 mg
- Sodium: 465.6 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 9.1 g
- Protein: 13.3 g
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