Peppers Stuffed with Summer Vegetables and Couscous

Author: Canadian Living

This vegetarian dinner for two is ready in just 20 minutes. Double the recipe for four, or serve the pepper halves singly as a side dish with grilled meat.

  • Portion size 2 servings

Ingredients

  • 1/2 zucchini
  • 1/4 teaspoon salt
  • 1/4 cup couscous
  • 1/4 cup chopped fresh basil
  • 2 sweet yellow peppers
  • 2 sweet red peppers
  • 2 tablespoons olive oil
  • 2 cups quartered larger mushrooms
  • 2 cups quartered larger button mushrooms
  • 1 clove garlic minced
  • 1 pinch pepper
  • 6 cherry tomatoes quartered
  • 1 teaspoon wine vinegar
Chickpea Spread:
  • 1 cup drained canned chickpeas
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic minced

Method


Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 546 mg
  • Sugars 1 g
  • Protein 23 g
  • Calories 579.0
  • Total fat 38 g
  • Potassium 412 mg
  • Cholesterol 137 mg
  • Saturated fat 17 g
  • Total carbohydrate 35 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peppers Stuffed with Summer Vegetables and Couscous

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