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Vegetarian Stuffed Peppers




Source of Recipe


Unkknown


List of Ingredients




Vegetarian Stuffed Peppers


3 large green and/or red peppers
1 (14.5 oz can) diced tomatoes with basil, garlic, and oregano
1 (12 oz pkg) Boca frozen vegetable crumbles
1/2 cup drained, chopped pimiento-stuffed olives
1 (5.6 oz pkg) Near East toasted pine nut couscous
1-1/2 cups reduced-fat shredded Italian cheese

Recipe




Preheat oven to 350°F.

Place peppers, cut side up in a 13" x 9" baking dish.

Spray a large skillet with cooking spray.

Heat over med-high heat.

Add tomatoes with juices, crumbles, and olives.

Cool, stirring until hot and bubbly.

Add couscous with flavor packet and 1/2 cup water.

Cover, remove from heat, let stand 5 minutes.

Stir.

Fill peppers with couscous mix, top with cheese.

Pour 1/3 cup water into bottom of baking dish.

Cover lightly with foil.

Bake 20 minutes.

Remove foil.

Bake until cheese is melted, about 10 minutes.