Israeli Couscous Stuffed Peppers

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Israeli Couscous Stuffed Peppers
Israeli Couscous Stuffed Peppers
Israeli Couscous Stuffed Peppers
Israeli Couscous Stuffed Peppers
6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In

Recipe: #34697

April 17, 2020

Categories: Dinner, Main Dish, Grains, more

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"A different recipe for stuffed peppers. Goat cheese is placed on top and melted. I made this from epicurious.com- submitted by sistasheep. I made these to give to family."

Original recipe yields 6 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (249 g)
  • Calories 192.8
  • Total Fat - 4.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 5.3 mg
  • Sodium - 1782.8 mg
  • Total Carbohydrate - 31.3 g
  • Dietary Fiber - 5.8 g
  • Sugars - 4.7 g
  • Protein - 7 g
  • Calcium - 179.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.1 mg

Step 1

Place your oven rack in the upper third of your oven and heat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper ( I greased mine instead).

Step 2

Slice a little bit off of the bottom of each of the peppers so that they will sit evenly on the baking sheet; making sure you don't poke any holes in the bottoms. Cut the tops off of the peppers- about an inch down. Save the tops for later; you will put them back on.

Step 3

Clean the peppers out. Remove the seeds and the membranes. Throw them away. Put the peppers onto the baking sheet a few inches apart from each other, standing upright.

Step 4

In a medium bowl, mix the couscous, olive oil, broth, salt, pepper, spinach, rosemary, and goat cheese. Combine everything well. Place the mixture into the peppers. Fill them about 3/4 full. Get the pepper tops and place them back on top for a lid.

Step 5

Place the baking sheet into the oven. Bake for 30 minutes, or until the peppers look a little puckery and the couscous has absorbed quite a lot of the liquid.

Step 6

Take off the tops and sprinkle some more goat cheese on top. Bake, uncovered, for 5 to 10 more minutes. Remove from the oven and let them cool slightly. Serve with crusty bread, if desired.

Tips & Variations


No special items needed.
Tags : Dinner Main Dish

Related

Write Review
ellie

These are good and interesting for a change of pace. I put my peppers in a muffin tin so they wouldn't fall over and that worked for me. I used the chicken broth option. This recipe made 7 stuffed peppers for me. Thanks for sharing!

review by:
(8 Jan 2021)
JostLori

We love stuffed peppers and we love Israeli couscous - so this was a winner! I chose to prepare the couscous in a pan, then added the remaining ingredients before stuffing the peppers, then baking for about 10 minutes. Perfect! We loved the goat cheese in this. Next time, will probably up the game by adding some toasted pine nuts. DH suggested mixing in some crumbled hot Italian sausage and making it a main dish. So much you can do with these! Thanks for sharing this lovely recipe!

review by:
(14 Oct 2020)
ImPat

I scaled back for one serve I had a red capsicum and had a hard time to get it to stand up as the one of the three bumps in the capsicum was smaller than the other two, also I prepared everything ahead of time and all I had to do was put the couscous into the capsicum and bake but when I went to do this the couscous had already soaked up the liquid and was cooked so I put the capsicum in the oven for 10 minutes to par cook and then put the couscous mix in and added some fetta cheese instead of the goats cheese and put back into the oven for 10 minutes and it was cooked to perfection and absolutely delicious, thank you Whatamigonnaeastnext made for Lighten Up tag game at FF&F.

review by:
(25 Sep 2020)