Greek-Style Stuffed Bell Peppers

Servings: 6

These Greek-style stuffed bell peppers are loaded with all of your Mediterranean favorites – whole-wheat couscous, olives, feta cheese and sundried tomato. This recipe is sure to become a family favorite.

Ingredients:

• 6 assorted bell peppers
• 1 cup water
• 1 cup instant whole-wheat couscous
• 3 teaspoons olive oil, divided
• 1 small yellow onion, diced
• 1 tablespoon minced garlic
• ¾ cups crumbled feta cheese
• ½ cup sliced black olives
• 1/3 cup sundried tomatoes in oil, drained and chopped
• ½ cup whole-wheat breadcrumbs, plain
• Fresh chopped basil

 

Instructions:

1. Cut the peppers in half lengthwise then remove the membrane and seeds.
2. Place the pepper halves cut-side down in a large glass dish (microwave-safe) and add ½ inch of water.
3. Microwave the peppers on high for 6 to 7 minutes until tender.
4. Drain the peppers and set aside to cool slightly.
5. Bring the water to boil in a small saucepan over high heat.
6. Whisk in the couscous and a pinch of salt then remove from heat, cover and let rest for 10 minutes.
7. Fluff the couscous with a fork and set it aside.
8. Heat 1 teaspoon of oil in a medium skillet over medium-high heat.
9. Add the onions and garlic – cook for 5 to 6 minutes until translucent.
10. Stir in the sundried tomatoes, black olives, feta and cooked couscous then remove from heat.
11. Place the peppers cut-side up in a glass baking dish and spoon the couscous mixture into them.
12. Sprinkle with breadcrumbs and drizzle with the remaining olive oil then bake for 10 to 15 minutes until the topping is golden brown.
13. Serve the peppers hot garnished with fresh chopped basil.

Nutritional Information:

300 calories per serving, 10g fat, 45g carbs, 11g protein, 7g fiber.