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Bell Peppers Stuffed With Couscous Recipe
|Water/Chicken/vegetable stock||1 1⁄2 Cup (24 tbs)|
|Couscous||1 Cup (16 tbs)|
|Bell peppers||6 (Red, Orange, Green, Or Yellow/Or A Combination)|
|Currants/Raisins/sun-dried cherries||1⁄2 Cup (8 tbs)|
|Chopped fresh dill||4 Tablespoon|
|Chopped fresh mint||4 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Olive oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1262 Calories from Fat 300
% Daily Value*
Total Fat 34 g52.5%
Saturated Fat 5.1 g25.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 109.4 mg4.6%
Total Carbohydrates 212 g70.6%
Dietary Fiber 34.3 g137.2%
Sugars 27.5 g
Protein 37 g74.8%
Vitamin A 219.7% Vitamin C 1398.3%
Calcium 45.8% Iron 74.8%
*Based on a 2000 Calorie diet
2. Place the water or stock in a small saucepan and bring to a boil. Add the couscous, cover, and remove pan from heat. Set aside for 5 minutes.
3. Slice tops off the peppers; reserve the tops. Scoop out the insides and discard. Chop the reserved tops. Stand the peppers in a baking pan just large enough to hold them snugly.
4. Remove the couscous from pan and place in mixing bowl. Add the chopped pepper tops and remaining ingredients and mix well. Divide the couscous mixture evenly among the peppers and place in the oven.
5. Cook for about 45 minutes, or until the peppers are soft.