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Wednesday, December 24, 2008

Pepper stuffed with couscous

Pepper stuffed with couscous
Pepper stuffed with couscous recipe. Pre-cooking is not needed for this summer veggie dish that only takes 20 minutes from start to finish.

  • 5.7 oz. box roasted-garlic-and-olive-oil-flavored couscous
  • 1 1/4 cups water
  • 2 large bell peppers (Red, green, or yellow, cut in half lengthwise, seeds and membranes removed
  • 1 cup chopped fresh spinach
  • 1/4 cup grated Parmesan cheese
  • Cook couscous in water as directed on box, omitting oil; cover to keep warm.
  • Meanwhile in 8-inch-square microwavable dish, arrange bell pepper halves. Add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on high three to four minutes or just until crisp-tender. Stir spinach and cheese into couscous. Spoon mixture into pepper halves. Serves two as entree or four as a side dish.
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