Stuffed Roasted Red Peppers

Anna Williams

These stuffed peppers feature classic Mediterranean flavors like olive oil, garlic, fresh spinach, couscous, and feta cheese.

Yield: Makes 6 servings (serving size: 1 pepper)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 8g
  • Saturated fat: 4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 9g
  • Carbohydrate: 30g
  • Fiber: 5g
  • Cholesterol: 21mg
  • Iron: 2mg
  • Sodium: 479mg
  • Calcium: 165mg

Ingredients

  • 6 large red bell peppers
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 6 ounces fresh spinach
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 3/4 cup uncooked couscous (about 2 cups cooked)
  • 1/2 cup crumbled feta cheese

Preparation

  1. 1. Roast the bell peppers on a gas stove's open flame, turning them with tongs, until the skins are blackened, for about 2-3 minutes; or roast them on a rack under the broiler 2 inches from the heat, turning them every 5 minutes, for about 15 minutes. Transfer peppers to a bowl, cover with plastic wrap, and let them cool. When cool enough to handle, peel peppers starting at the stem end, carefully cut off the tops with a paring knife, and rinse out any seeds. Set aside.
  2. 2. Lightly coat a sauté pan with olive oil; place over medium heat. Sauté garlic until it begins to turn golden, about 1 minute. Add spinach; cook over medium heat until it wilts, about 2 minutes. Remove pan from heat. Stir in lemon juice and salt; place spinach in a bowl. Preheat oven to 350°.
  3. 3. In a small pot, cook couscous according to package directions (about 5 minutes). Using a spatula, add the couscous and the feta cheese to the wilted spinach, and mix well.
  4. 4. Line a baking sheet with aluminum foil. Generously stuff all the peppers with couscous-spinach stuffing, and place on a baking sheet. Bake on the center rack for about 8 minutes. Serve immediately.
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