Israeli Couscous Stuffed Peppers
"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."
- 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 by Step Method
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).
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.
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.
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.
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.
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.
No special items needed.