Name: Stuffed Peppers With Couscous And Spinach
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large bell peppers (any color you prefer); 1 cup couscous; 2 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 cups fresh spinach, chopped; 1 can (14 oz) diced tomatoes, drained; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 cup crumbled feta cheese; Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and white membranes. Set aside.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous has absorbed all the liquid. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, stirring occasionally.
Stir in the drained diced tomatoes, dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
Remove the skillet from the heat. Add the cooked couscous and crumbled feta cheese to the spinach mixture. Stir until well combined.
Stuff the bell peppers with the couscous and spinach mixture, gently pressing down on the filling to pack it evenly.
Place the stuffed peppers in a baking dish and cover with aluminum foil.
Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops.
Garnish with fresh chopped parsley before serving.

Ingredients

Instructions

Nutrition Facts

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