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Stuffed Roasted Pepper




Source of Recipe


Chef G and Racheles Healthy Eating
Stuffed Roasted Red Peppers...

Ingredients:

6 large red bell peppers
1 tablespoon olive oil
4 garlic cloves, minced
6 ounces fresh spinach
1 tablespoon fresh lemon juice
1 teaspoon salt
3/4 cup uncooked couscous (about 2 cups cooked)
1/2 cup crumbled feta cheese


Preparation:

1. Roast the bell peppers on a gas stove's open flame, turning them with tongs, until the skins are blackened, for about 2-3 minutes; or roast them on a rack under the broiler 2 inches from the heat, turning them every 5 minutes, for about 15 minutes. Transfer peppers to a bowl, cover with plastic wrap, and let them cool. When cool enough to handle, peel peppers starting at the stem end, carefully cut off the tops with a paring knife, and rinse out any seeds. Set aside.

2. Lightly coat a sauté pan with olive oil; place over medium heat. Sauté garlic until it begins to turn golden, about 1 minute. Add spinach; cook over medium heat until it wilts, about 2 minutes. Remove pan from heat. Stir in lemon juice and salt; place spinach in a bowl. Preheat oven to 350°.

3. In a small pot, cook couscous according to package directions (about 5 minutes). Using a spatula, add the couscous and the feta cheese to the wilted spinach, and mix well.

4. Line a baking sheet with aluminum foil. Generously stuff all the peppers with couscous-spinach stuffing, and place on a baking sheet. Bake on the center rack for about 8 minutes. Serve immediately.