Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 279.5
  • Total Fat: 7.2 g
  • Cholesterol: 9.9 mg
  • Sodium: 844.5 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 7.3 g
  • Protein: 11.9 g

View full nutritional breakdown of Stuffed Peppers calories by ingredient


Introduction

This is a vegeterian side dish I created to eat wtih grilled halibut and a nice large green salad This is a vegeterian side dish I created to eat wtih grilled halibut and a nice large green salad
Number of Servings: 4

Ingredients

    1 cup whole wheat pearl cous cous
    1 1/4 cup water
    1 tsp. salt
    1 tsp. Olive Oil

    1 tsp. Olive Oil
    dash of salt
    dash of fresh cracked black pepper
    1/4 c. chopped onion
    1/4 c. chopped yellow pepper (red or green is fine)
    1/4 c. chopped broccoli
    1/4 c. chopped shredded carrot

    Two whole peppers with tops removed (dice up tops for the saute' mixture).

    1/2 cup of whatever marinara sauce you prefer
    1 oz. shredded Jarlsberg cheese
    1/4 cup grated parmesan cheese

Directions

Bring water, salt, and olive oil to a boil in a medium saucepan. Add cous cous, cover, and reduce to a simmer for 8 - 10 minutes.

Cut tops off of peppers, remove seeds and veins - dice up tops for saute' mixture

Heat a small saute pan with 1 tsp. oil. Add onion and garlic cook until translucent. Add pepper, carrot, broccoli, salt, and pepper, cook until veggies are tender crisp.

Add sauteed veggies to cooked cous cous, add in marinara sauce and 1/2 of each cheese. Mix until combined - use this mixture to stuff the peppers.

Bake peppers in a 350 degree oven for 20 - 30 minutes until mixture is warm and peppers are tender. Place remaining cheese on top of peppers for last few minutes of cooking and allow to get brown and bubbly.

Enjoy!

Serving Size: 4 stuffed peppers - each pepper 1 serving

Number of Servings: 4

Recipe submitted by SparkPeople user KVPAULSON.