Stuffed Peppers with Couscous, Spinach, and Feta Cheese Recipe

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


Submitted by floridafutures

Makes 6 servings



From About.com - Greek: In this version of stuffed peppers, spinach and Feta cheese are paired with light and fluffy couscous together with raisins, pine nuts, and a touch of fresh dill. Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour, 20 minutes

Recipe Ingredients for Stuffed Peppers with Couscous, Spinach, and Feta Cheese

6 medium red bell peppers (orange and yellow work well too)
1/2 cup olive oil, (divided)
1 large onion, diced
2 cloves garlic, minced
1/2 lb. frozen chopped spinach, thawed
1/4 cup pine nuts
1/4 cup raisins
2 tbsp. chopped fresh dill
2 cups chicken broth or stock, (divided)
1 cup Couscous
4 oz. Feta cheese, crumbled
1 Salt
1 black pepper
1 large potato, cut into wedges
2 tbsp. butter or butter substitute
1/2 cup breadcrumbs

Recipe Directions for Stuffed Peppers with Couscous, Spinach, and Feta Cheese

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

  4. Add the pine nuts, raisins, dill, and sauté 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. Place potato wedges in between the peppers to keep them upright while cooking. Drizzle remaining olive oil over the tops of the peppers and 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, Greek

Nutrition Facts
Serving Size 416.6g
Amount Per Serving
Calories
563
Calories from Fat
284
% Daily Value*
Total Fat
31.5g
48%
Saturated Fat
8.4g
42%
Trans Fat
0.0g
Cholesterol
27mg
9%
Sodium
631mg
26%
Potassium
1022mg
29%
Total Carbohydrates
57.9g
19%
Dietary Fiber
7.6g
30%
Sugars
12.1g
Protein
14.3g
Vitamin A 151% Vitamin C 296%
Calcium 20% Iron 23%
* 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
  • Very high in vitamin A
  • Very high in vitamin C
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