Stuffed Roasted Red Peppers |
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Prep Time: 25 Minutes Cook Time: 18 Minutes |
Ready In: 43 Minutes Servings: 12 |
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Bell peppers are rich in immunity-boosting vitamin C. Try this dish with green peppers, which are the best source of vitamin C. 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 |
Directions:
1. Roast the bell peppers on a gas stove's open flame, turning the 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 the peppers to a bowl, cover with plastc 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 saute pan with olive oil; place over medium heat. Saute 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°F.
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 bell peppers with couscous-spinach stuffing, and place on a bakind sheet. Bake on the center rack for about 8 minutes. Serve immediately.
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