Couscous and Kale Stuffed Pepper

Couscous and Kale Stuffed Pepper
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 221.1
  • Total Fat: 11.1 g
  • Cholesterol: 17.6 mg
  • Sodium: 287.2 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 9.0 g

View full nutritional breakdown of Couscous and Kale Stuffed Pepper calories by ingredient
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Stuff sweet bell peppers with couscous and kale for meatless Monday. Stuff sweet bell peppers with couscous and kale for meatless Monday.
Number of Servings: 4


    2 or 3 red or yellow bell peppers, or 1 of each, cut lengthwise in half.

    1 tablespoon olive oil

    1 medium onion, chopped (1/2 cup)

    1 cup torn packed kale leaves

    1/4 cup vegetable broth

    1 medium tomato, seeded, finely chopped (3/4 cup)

    1teaspoon finely chopped garlic

    1.5 cup cooked near east whole wheat couscous

    1/2 cup crumbled feta cheese (2 oz)

    Salt and pepper to taste


Heat oven to 400F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.

In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add kale and tomato; cook 1 minute longer or until kale is wilted. Stir in broth and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.

Stir in couscous and cheese. Season with salt and pepper. Spoon mixture into pepper

Bake 25 to 30 minutes or until peppers begin to soften.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DADLISWEETNESS.

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