Couscous-Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 424.6
- Total Fat: 19.1 g
- Cholesterol: 17.9 mg
- Sodium: 644.0 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 6.9 g
- Protein: 11.3 g
View full nutritional breakdown of Couscous-Stuffed Peppers calories by ingredient
Introduction
Very tasty! Very tasty!Number of Servings: 4
Ingredients
-
1 c chicken broth - 99% fat free
2 tsp. ground cumin
3/4 couscous
1 c canned garbanzo beans, drained and rinsed
1 packed cup chopped baby spinach
1/2 cup crumbled feta
2 T. olive oil, plus more for drizzling
Salt and Pepper
2 green bell peppers
1 red bell pepper
1 yellow bell pepper
Hot water as needed
Directions
Preheat oven to 400 degrees.
Bring broth and cumin to a boil. Remove from heat and stir in couscous. Allow to sit for 5-6 minutes, until liquid is absorbed.
Cut the stem end from the peppers and remove the seeds and ribs. If necessary, slice a thin piece off of the bottom to allow them to stand in pan.
In a medium bowl, combine couscous, beans, currants (I used cranberries), spinach, feta, and 2 tablespoons of olive oil. The original recipe calls for 1/4 of oil. I think it's too much. I'd also add some sliced green onions for a little zing. Salt and pepper to taste.
Place the stuffing into the peppers, and place in pan. Fill the pan with 3/4" of hot water. Bake for 55-60 minutes. If the tops begin to brown too quickly, cover with foil.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user NEPTHYS14747.
Bring broth and cumin to a boil. Remove from heat and stir in couscous. Allow to sit for 5-6 minutes, until liquid is absorbed.
Cut the stem end from the peppers and remove the seeds and ribs. If necessary, slice a thin piece off of the bottom to allow them to stand in pan.
In a medium bowl, combine couscous, beans, currants (I used cranberries), spinach, feta, and 2 tablespoons of olive oil. The original recipe calls for 1/4 of oil. I think it's too much. I'd also add some sliced green onions for a little zing. Salt and pepper to taste.
Place the stuffing into the peppers, and place in pan. Fill the pan with 3/4" of hot water. Bake for 55-60 minutes. If the tops begin to brown too quickly, cover with foil.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user NEPTHYS14747.