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Stuffed Sweet Peppers w/ Couscous

Source of Recipe

GF Nekkie


Recipe Introduction

Stuffed Sweet Peppers w/ Couscous, Parmesan and Spinach I have made this a couple times now and everyone goes crazy over it. It can also be made without the peppers and served as aside dish.

List of Ingredients

3 medium sweet bell peppers (red, yellow or orange)
1 box / 5.6 oz Near East couscous, Toasted Pine Nut (with seasoning packet)
1 medium scallion, sliced thin with green stems
3 C baby spinach (prepackaged),
1 C Parmesan cheese or Parmigianno-Reggiano, grated
1 1/2 C marinara sauce, OPT but ver good!
Nonstick cooking spray



Recipe

Slice tops off of peppers, set tops aside (save for use in fresh green salad). Remove seeds and white membrane.

Bring a large pot of lightly salted water to a boil. Add peppers and cook until tender, about 7 minutes. Pour off hot water and immerse in cold water to stop the cooking process.

Meanwhile, coat a large skillet with cooking spray or EVOO. Over med-high heat sauté onions until tender, about 3 minutes. Add 1 T EVOO, Toss in spinach and stir to wilt. Remove from skillet and set aside.

Following the directions on the couscous package: Combine water and flavor packet and bring to boil. Add couscous, stir & cover until done. While still hot add to the spinach.
Add parmesan cheese and spoon into peppers.

Arrange in a microwave safe covered baking dish. (Top with marinara if desired). Microwave on high until thoroughly heated through, about 2-3 minutes. Check for doneness. Alternatively, you may bake in a preheated 350° oven for 14 minutes.

*I served with w/o marinara sauce.