Photo: Ann Stratton
Prep Time
25 Mins
Cook Time
18 Mins
Yield
Makes 6 servings (serving size: 1 pepper)

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

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

How to Make It

Step 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.

Step 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°.

Step 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.

Step 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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