Name: Couscous-Stuffed Peppers For Two recipe
Ingredients: 1 tablespoon olive oil;½ cup chopped yellow onion;2 cloves garlic, minced;1 ½ teaspoons dried parsley;sea salt and ground black pepper to taste;2 cups spaghetti sauce, divided;1 cup drained and rinsed kidney beans;1 cup cooked couscous;2 Roma tomatoes, diced;½ cup finely chopped cabbage;1 cup shredded mozzarella cheese, divided;2 bell peppers, tops and seeds removed

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Ingredients

1 tablespoon olive oil ½ cup chopped yellow onion 2 cloves garlic, minced 1 ½ teaspoons dried parsley sea salt and ground black pepper to taste 2 cups spaghetti sauce, divided 1 cup drained and rinsed kidney beans 1 cup cooked couscous 2 Roma tomatoes, diced ½ cup finely chopped cabbage 1 cup shredded mozzarella cheese, divided 2 bell peppers, tops and seeds removed

Nutrition Info

678.9 calories carbohydrate: 88 g cholesterol: 41.2 mg fat: 23.5 g fiber: 19.6 g protein: 30.6 g saturatedFat: 8.5 g servingSize: - sodium: 1828.8 mg sugar: 29.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet over medium heat. Add onion, garlic, parsley, salt, and pepper, cook and stir until onion is tender, about 5 minutes. Add 1 cup spaghetti sauce, kidney beans, couscous, Roma tomatoes, and cabbage, simmer until heated through, 5 to 10 minutes.
Stir 1/2 cup mozzarella cheese into the skillet. Spoon mixture into the bell peppers.
Spread 1/2 cup spaghetti sauce in the bottom of a small casserole dish. Place stuffed peppers into the dish, cover with remaining 1/2 cup spaghetti sauce.
Bake in the preheated oven until peppers are tender, about 20 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over peppers. Bake until cheese is melted, about 5 minutes.

Recipe Yield

2 peppers

Recipe Note

This is a relatively quick vegetarian stuffed pepper recipe I made using ingredients I had on hand. Instead of cabbage, you could easily sub other veggies you have available, though I really liked the crunchy texture it added to the meal.

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