Vegetarian Stuffed Bell Peppers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Goat Cheese optional for vegan dish Ingredients:
3 red bell peppers, cut in half lengthwise |
3/4 cup couscous |
3/4 cup low sodium vegetable broth |
1 tbsn country crock |
3/4 cup onion, chopped |
3/4 cup carrots, chopped |
1/2 cup celery, chopped |
1/3 cup pinenuts |
1/4 cup bell peppers, mini sweet, chopped |
3/4 cup zucchini, chopped |
1 tbsn extra virgin olive oil |
1 tbsn tomato paste |
6 oz vegetable juice |
1/8 tsp cayenne pepper |
1/8 tsp garlic powder |
1/8 tsp oregano |
1/8 tsp dried basil |
1 salt and pepper, to taste |
Directions:
1. Preheat oven to 350.
2. Cook couscous according to cooking directions using veggie broth and margerine instead of water and butter.
3. Saute onion, celery, carrots in olive oil until onion is translucent. Salt & pepper to taste.
4. Stir pinenuts into couscous and then stir couscous into cooked veggies. Add zucchini & mini bell peppers to couscous mixture. Spray a casserole dish with cooking spray and place bell pepper halves open side up in dish. Pack mixture into halved red bell peppers.
5. Make tomato sauce by mixing tomato paste through dried basil. Drizzle sauce on stuffed peppers.
6. Place peppers in the oven for 30 mins. Serve.
|
|