Israeli Couscous Stuffed Peppers

6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"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

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.

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