Health

Stuffed Roasted Red Peppers

stuffed-peppers RecipeAnna Williams

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. 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.

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  • Yield: Makes 6 servings (serving size: 1 pepper)

Nutritional Information

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

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.

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