Couscous and Chicken Feta stuffed Red Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 367.0
- Total Fat: 4.3 g
- Cholesterol: 19.8 mg
- Sodium: 994.5 mg
- Total Carbs: 64.9 g
- Dietary Fiber: 10.7 g
- Protein: 21.6 g
View full nutritional breakdown of Couscous and Chicken Feta stuffed Red Peppers calories by ingredient
Number of Servings: 4
Ingredients
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Vegetable-oil cooking spray
1.25 cups fat-free chicken or vegetable broth
2/3 cup couscous
1 Chicken Breast cut into small pieces
4 red bell peppers
2 tsp olive oil
1/2 cup chopped onion
1 med zucchini, quartered lengthwise then sliced across thinly
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
2 oz crumbled fat free feta cheese (about 1/2 cup)
1/4 cup tomato paste
Directions
Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. brown chicken untill cooked through. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.
Member Ratings For This Recipe
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