Stuffed peppers always reminded me of something you could only get in a restaurant (and it be good of course). So earlier this week I was aimlessly watching my food network shows and Giada decided she was going to stuffed peppers. Well of course she was, the woman always did everything perfectly and makes it look so easy, well a caveman could do it. So I took a few notes promising myself that one day I would make Giada proud and make my own stuffed peppers. Well today was that day! Let me tell you, they are really easy and anyone with a little bit of cooking experience could pull this off.
Now traditionally there is meat in stuffed peppers, but I decided to leave them out of this recipe. I replaced them with extra couscous and a mix of pinto beans and garbanzo beans.
Here is what you will need:
- 1/2 cup of canned pinto beans drained well
- 1/2 cup of canned garbanzo beans drained well
- 1/2 cup of uncooked onions diced
- 2 cloves of garlic minced
- 1 cup of fresh spinach chopped
- 1/2 cup of mushroom caps diced
- 3/4 cups of uncooked whole wheat couscous
- 1/2 tbsp unsalted butter
- 1 cup fat free chicken broth
- 3 oz reduced fat feta cheese crumbled
- 4 large peppers
Here is what you do:
- Preheat the oven to 350 degree F.
- In a sauce pan with a lid, heat the chicken broth and butter until it starts to boil. Pour in the couscous, stir well, remove from heat and place the lid on top. Allow to cook for five minutes at least.
- In a large skillet saute the onions and garlic first. After 3 to 4 minutes add in the mushrooms and spinach. After another 3 to 4 minutes toss in the beans. Cook the mixture for another 5 to 6 minutes. Toss in about half of the feta cheese and the couscous. Make sure before to fluff the couscous with a fork before adding it into the mix.
- Cut the top off the four peppers and then cut an even base if needed. Fill each pepper to the top with the filling. Place the peppers in a large baking dish. Sprinkle the rest of the feta cheese on top and then spray with a olive oil based cooking spray.
- Fill the baking dish with about 3 cups of hot water. Place in the oven and allow to cook for 50 to 60 minutes.
This recipe makes four servings, one stuffed pepper a person. Each serving is 7 ww points a piece and is more then filling. I top mine with a creamy cucumber salad dressing. The dressing is 0 ww points a serving and will be my next post! You can add a salad on the side or just some fresh steamed vegetables. Enjoy!