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    You are in: Home / Recipes / Bell Peppers Stuffed With Couscous (Oamc) Recipe
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    Bell Peppers Stuffed With Couscous (Oamc)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    * Pamela *'s Note:

    Posted in response to a request for vegetarian OAMC recipes. This recipe is from Entertaining on Ice by T. Haywood.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350 degrees and bake whole peppers for 1/2 an hour. Remove from oven and let cool.
    2. 2
      Pour 10 oz very hot water into a bowl and stir in harissa or red chili flakes; add couscous and raisins and let soak for 15 minutes.
    3. 3
      Saute garlic in 4 tbsp olive oil.
    4. 4
      Fluff couscous with a fork and be sure all the grains are separated; then pour over the oil and garlic.
    5. 5
      Mix in remaining ingredients and mix well.
    6. 6
      Add additional olive oil if mixture seems dry.
    7. 7
      Slice the top of the cooled peppers and remove all seeds.
    8. 8
      Gill each pepper with couscous mixture and pack into a shallow freezer/oven proof baking dish.
    9. 9
      To freeze: cover well with foil or saran wrap, label and freeze.
    10. 10
      To serve: Defrost overnight; Drizzle with olive oils and then cover with foil; heat in oven at 375 degrees for 20 minutes or until heated through.

    Ratings & Reviews:

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    Nutritional Facts for Bell Peppers Stuffed With Couscous (Oamc)

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 485.5
     
    Calories from Fat 176
    36%
    Total Fat 19.6 g
    30%
    Saturated Fat 2.4 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 14.0 mg
    0%
    Total Carbohydrate 67.5 g
    22%
    Dietary Fiber 7.8 g
    31%
    Sugars 10.3 g
    41%
    Protein 12.2 g
    24%

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