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Couscous-Stuffed Red Bell Peppers

  • Prep 20 min
  • Total 20 min
  • Ingredients 5
  • Servings 2

Ingredients

1
box (5.7 oz) roasted garlic and olive oil-flavored couscous mix
1 1/4
cups water
2
large red bell peppers, cut in half lengthwise, seeds and membranes removed
1
cup chopped fresh spinach
1/4
cup grated Parmesan cheese
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
1030mg
43%
Potassium
450mg
13%
Total Carbohydrate
70g
23%
Dietary Fiber
6g
27%
Sugars
9g
Protein
17g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
180%
180%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Looking for quick and easy recipes served in a different way? No need to precook the peppers in this recipe!

Directions

  • 1 Cook couscous in water as directed on box, omitting oil; cover to keep warm.
  • 2 Meanwhile, in 8-inch square (2-quart) microwavable dish, arrange bell pepper halves; add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on High 3 to 4 minutes or just until crisp-tender.
  • 3 Stir spinach and cheese into couscous. Spoon mixture into pepper halves.

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