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“Bell peppers are rich in immunity-boosting vitamin C. Try this dish with green peppers, which are the best source of vitamin C.”
READY IN:
43mins
SERVES:
6
YIELD:
6 stuffed peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the bell peppers on a gas stove's open flame, turning the with tongs, until the skins are blackened, for about 2-3 minutes; or roast them on a rack under the broiler 2 inches from the heat, turning them every 5 minutes, for about 15 minutes. Transfer the peppers to a bowl, cover with plastc wrap and let them cool. When cool enough to handle peel peppers starting at the stem end. Carefully cut off the tops with a paring knife, and rinse out any seeds. Set aside.
  2. Lightly coat a saute pan with olive oil; place over medium heat. Saute garlic until it begins to turn golden, about 1 minute. Add spinach; cook over medium heat until it wilts, about 2 minutes. Remove pan from heat. Stir in lemon juice and salt; place spinach in a bowl. Preheat oven to 350°F.
  3. In a small pot, cook couscous according to package directions (about 5 minutes). Using a spatula, add the couscous and the feta cheese to the wilted spinach, and mix well.
  4. Line a baking sheet with aluminum foil. Generously stuff all the bell peppers with couscous-spinach stuffing, and place on a bakind sheet. Bake on the center rack for about 8 minutes. Serve immediately.

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