black bean and couscous stuffed peppers

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 363.0
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,238.0 mg
  • Total Carbs: 68.1 g
  • Dietary Fiber: 13.6 g
  • Protein: 15.9 g

View full nutritional breakdown of black bean and couscous stuffed peppers calories by ingredient
Submitted by:


Number of Servings: 5

Ingredients

    1.5 tbsp Olive Oil
    4 medium Celery stalks, diced
    2 Carrots, diced
    .5 cup Onions, chopped
    2 cloves Garlic, diced
    14 oz can diced tomatoes
    28 Oz can Goya Black Beans

    1 cup dry Couscous
    1 cup Water
    1 Tbsp Light Margarine
    .5 tsp salt

    4 bell peppers - cut off tops, dice usable part of top

Directions

cut tops off of peppers, clean out seeds and ribs. poke hole in bottom of peppers, place open top down on microwave safe plate, cover with saran wrap and microware on high for 5-7 minutes until peppers are just tender.

meanwhile, saute onion, celery, garlic, carrots, and diced tops of pepper in olive oil until tender. Add drained can of black beans, and can of diced tomatoes.

meanwhile, bring water, margarine and salt to boil. Remove from heat and add couscous. Cover and let sit for 5 minutes, then fluff couscous with a fork.

add cooked couscous to black bean mixture, mix well. Stuff into peppers.

I made this with only 4 peppers with a lot of leftover stuffing, this could easily stuff up to 8 peppers (depending on the size.) I had about 4 medium green bell peppers.

Top with shredded cheese if desired.

Number of Servings: 5

Recipe submitted by SparkPeople user BLACKDOVE5.

Rate This Recipe