Vegetarian Stuffed Peppers with Israeli Cous Cous

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 277.2
  • Total Fat: 4.4 g
  • Cholesterol: 3.5 mg
  • Sodium: 465.6 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 9.1 g
  • Protein: 13.3 g

View full nutritional breakdown of Vegetarian Stuffed Peppers with Israeli Cous Cous calories by ingredient
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Number of Servings: 8

Ingredients

    1 cups dry Israeli cous cous
    1 14.5 oz. can stewed tomatoes
    1 can 14.5 oz. navy beans
    3/4 cup marinara sauce
    1/2 cup seasoned brread crumbs
    1 cup chopped fresh broccoli
    1/2 cup chopped onion
    1 stalk celery
    2 cloves garlic choppped
    1 cup low fat cheddar diced
    8 medium size peppers for stuffing
    1 tbsp olive oil


Directions

Cook the dry Cous cous til done. Prepare papper cutting off top to stuff and place pepper in boil water for 2 minutes to soften.
Put olive oil in pan, add onion and celery cook for 3 minutes, add garlic and broccoli cook for 3 minutes. Drain beans and add to vegtables, add stewed tomatoes and marinara sauce, stir and simmer for 10 miutes. Add bread crumbs. Mix with cous cous. Put peppers in casserole dish together so they fir snug. Fill each to top with mixture.
Bake in 350 degree oven for 30-45 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user REDSOX101.

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