Couscous-Stuffed Peppers
Chickpeas are loaded with appetite-suppressing fibre, which is why this dish satisfies your appetite despite being low in calories.
Best Health magazine, January/February 2014; Image: Thinkstock
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 6 large bell peppers (red, yellow, orange or green)
- 1 tbsp vegetable oil
- 1 small zucchini finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh lemon juice
- 2 cups cooked couscous
- 1 3/4 cups chickpeas drained and rinsed
- 1 ripe tomato seeded and finely chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup feta cheese crumbled
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Slice tops off the peppers to make lids. Scoop out membranes and seeds, and discard them. In a large saucepan of lightly salted boiling water, simmer peppers and lids, covered, for five minutes. Drain.
- Preheat oven to 350°F.
- Heat oil in a medium saucepan over medium heat. Add zucchini and garlic. Sauté for two minutes. Stir in lemon juice. Cook for one minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt and pepper. Stir in cheese. Fill each pepper with couscous mixture. Place peppers upright in a shallow baking dish. Cover with pepper tops.
- Bake just until filling is heated through, about 20 minutes.
Recipe Notes
Per serving: 207 calories, 8 g protein, 36 g carbohydrates, 4 g total fat (1 g saturated fat), 3 mg cholesterol, 7 g fibre, 307 mg sodium.
