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Savory Stuffed Peppers

 

42

Yield

4

servings

Prep

25

min

Cook

45

min

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

4 each green bell peppers
medium
cup split peas
2 ¼ cups water
1 package vegetable stock
*
½ each onions
medium-sized, chopped
1 cup mushrooms
sliced
2 each garlic cloves
minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
½ teaspoon cumin
ground
½ teaspoon oregano
dried
*
½ cup couscous
2 each tomatoes
seeded and chopped

Directions

Remove tops and seeds from green peppers.

Stand pepper cups upright in an 8" microwave-safe baking dish .

Wash and pick over peas.

Place in a medium saucepan with 1¼ cups of the water and the vegetable broth.

Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Meanwhile, in a large saucepan, sauté onion, mushrooms and garlic in olive oil until onions are tender, 2 to 3 minutes.

Remove from heat; stir in peas along with seasonings.

Set aside.

In a small saucepan, bring the remaining 1 cup water to a boil, add couscous and remove from heat.

Cover; let stand for 5 minutes. Stir into pea- vegetable mixture along with half of the tomatoes.

Stuff peppers with mixture.

Cover and microwave on high for 5 minutes. Top with remaining tomatoes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 411g (14.5 oz)
Amount per Serving
Calories 20117% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 29%
Sugars g
Protein 16g
Vitamin A 19% Vitamin C 177%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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