Ingredients:
3 medium green bell peppers
Cooking spray
2 cups spinach
1 medium green onion or scallion
½ cup vegetable or chicken broth
1/3 cup uncooked couscous
½ cup Parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
1 cup Marinara sauce
Directions:
-Slice tops off peppers. Remove seeds.
-Bring a large pot of water to a boil. Add peppers and cook until tender, about 7 to 10 minutes. Drain.
-Meanwhile, coat a large skillet with cooking spray and set over medium high heat. Finely chop reserved pepper tops (without stem) and sauté until tender, about five minutes. Add spinach and green onion to pan and sauté until spinach is limp, about three minutes.
-Add broth to skillet and bring to a boil. Stir in couscous, cover and reduce heat to low. Simmer until couscous is tender and liquid is absorbed, about 7 to 10 minutes. Stir in Parmesan cheese, salt and pepper.
-Spoon couscous mixture into peppers. Arrange peppers in a small microwave safe baking dish and top with Marinara sauce. Bake in a preheated 350-degree oven for 15 minutes. Yields 3 servings.
Nutrition Info: Approximately 250 calories per serving.
Cheers! Class it up with a Santa Margherita Pinot Grigio.
Source: Weight Watchers.
Notes: If you want, you can use red, orange or yellow bell peppers, depending on how sweet you want it. You can also use poblano peppers. Be careful boiling the peppers – when they are bright green, they are just right, but if they get dark green and wrinkly, they’ve been cooked too long. As for the couscous, it may take less time, depending on how hot your stove is.
