Stuffed Sweet Peppers with Couscous, Par
Source of Recipe
Weight Watchers w Cool/Nek Spin on it
List of Ingredients
4-6 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
4 C baby spinach (prepackaged),
1 C Parmesan cheese or Parmigianno-Reggiano, grated
1 1/2 C marinara sauce, OPT.
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. Over med-high heat sauté onions until tender, about 2 minutes. Remove from skillet and set aside.
Following the directions on the couscous package: In the same large skillet, Combine water and flavor packet and bring to boil. Add couscous, stir & cover until
done. While still hot add spinach in small amounts and stir in until all spinach has been added and wilted.
(you may not use 4C). Stir in parmesan cheese and spoon mixture into peppers.
Arrange in a microwave safe covered baking dish. (Top with marinara if desired).
Microwave on high until thoroughly heated through, about 3 minutes. Check for doneness.
Alternatively, you may bake in a preheated 350° oven for 14 minutes.
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