Ingredients for Stuffed Roasted Red Peppers

  • 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

Method

  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.
  2. Transfer peppers to a bowl, cover with plastic wrap and let them cool.
  3. 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.
  4. Lightly coat a sauté pan with olive oil; place over medium heat.
  5. Sauté garlic until it begins to turn golden, about 1 minute. Add spinach; cook over medium heat until it wilts, about 2 minutes.
  6. Remove pan from heat. Stir in lemon juice and salt; place spinach in a bowl.
  7. Preheat oven to 350°.
  8. In a small pot, cook couscous according to package directions (about 5 minutes).
  9. Using a spatula, add the couscous and the feta cheese to the wilted spinach, and mix well.
  10. Line a baking sheet with aluminium foil. Generously stuff all the peppers with couscous-spinach stuffing, and place on a baking sheet.
  11. Bake on the centre rack for about 8 minutes.
  12. Serve immediately.

Categories: Healthy Recipes

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