Peppers Stuffed with Couscous and Feta Recipe

Looking for an easy Peppers Stuffed with Couscous and Feta recipe? Learn how to make Peppers Stuffed with Couscous and Feta using healthy ingredients.


Submitted by picea_mariana

Makes 6 servings



Delicious mediterrainean-style bell peppers

Recipe Ingredients for Peppers Stuffed with Couscous and Feta

6 medium raw Bell Pepper Red
1 large Onions
2 clove Garlic
8 oz Spinach
0.25 cup Pine Nuts, Pignolia, Dried
0.25 cup (not packed) Raisins, Seedless
2 tbsp Dill Weed, Dried
2 cup Natural Goodness Chicken Broth
1 cup Couscous, Dry
4 oz Feta Cheese
1 dash Salt, Table
1 dash Pepper, Black
1 tbsp Butter
2 oz Breadcrumbs

Recipe Directions for Peppers Stuffed with Couscous and Feta

  1. Preheat the oven to 375 degrees.

  2. Slice the tops off the red bell peppers and remove seeds and white membrane. Be careful not to puncture the pepper when cleaning.

  3. In a large saute pan, heat 1/4 cup olive oil and saute the onions until just tender, about 3 to 5 minutes. Add the garlic and thawed spinach. Saute until the garlic is fragrant and some of the moisture from the spinach evaporates.

  4. Add the pine nuts, raisins, dill, and saute about 2 ? 3 minutes more. Add one cup of stock and allow the liquid to come to a boil. Add the couscous and remove from heat. Cover to allow the couscous to absorb the liquid.

  5. Stir in the crumbled Feta cheese and season to taste with salt and pepper.

  6. Fill the peppers with the stuffing mixture and replace caps. Place them in a shallow, oven safe casserole dish or roasting pan.

  7. Divide the butter into 6 small pats and place a pat of butter on top of each pepper cap. Top the butter with a heaping tablespoon of breadcrumbs.

  8. Add remaining 1 cup of stock to the bottom of the pan.

  9. Bake the peppers uncovered in a preheated 375 degree oven for 45 minutes to an hour or until the peppers are cooked through and nicely tender. Monitor the level of liquid in the bottom of the pan while cooking and add more stock if needed.

  10. Allow the peppers to cool slightly in the pan before serving.

Categories

Main Dish, Mediterranean

Nutrition Facts
Serving Size 330.4g
Amount Per Serving
Calories
326
Calories from Fat
95
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
4.4g
22%
Trans Fat
0.0g
Cholesterol
22mg
7%
Sodium
470mg
20%
Potassium
538mg
15%
Total Carbohydrates
48.9g
16%
Dietary Fiber
6.0g
24%
Sugars
9.2g
Protein
12.3g
Vitamin A 235% Vitamin C 386%
Calcium 19% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin C
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