Stuffed Roasted Red Peppers

stuffed-peppers
Anna Williams

Good to Know

Bell peppers are rich in immunity-boosting vitamin C. Try this dish with green peppers, which are the best source of vitamin C.

Ingredients

Preparation

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. 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. 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. 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.

Nutrition Information

  • Calories per serving216
  • Fat per serving8
  • Saturated fat per serving4
  • Monounsaturated fat per serving3
  • Polyunsaturated fat per serving1
  • Protein per serving9
  • Carbohydrates per serving30
  • Fiber per serving5
  • Cholesterol per serving21
  • Iron per serving2
  • Sodium per serving479
  • Calcium per serving165