Sweet Bell Peppers W/ Couscous, Spinach & Parmesan
"I have made this several times now and everyone goes crazy over it. It can be served as a side dish or meatless entree."
photo by Chicagoland Chef du Jour
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
- 3 -4 medium sweet bell peppers (red, yellow or orange)
- 5 5⁄8 ounces near east toasted pine nut couscous, made according to package directions (with seasoning packet)
- 2 medium scallions, sliced thin with green stems
- 3 cups Baby Spinach (prepackaged)
- 1 cup parmesan cheese, grated
- 1 1⁄2 cups marinara sauce, use more on the side when serving
- 1 teaspoon extra virgin olive oil, more if desired
directions
- Preheat oven to 350°F.
- Slice tops off of peppers, set tops aside (save for use in fresh green salad). Remove seeds and white membrane.
- Bring a large pot of lightly salted water to a boil. Add peppers and cook until tender, about 7 minutes. Pour off hot water and immerse in cold water to stop the cooking process.
- Following the directions on the couscous package: Combine water and flavor packet and bring to boil. Add couscous, stir & cover until done.
- Meanwhile, coat a large skillet with cooking spray or 1 teaspoon EVOO. Over medium heat sauté onions until tender, about 3 minutes. Toss in spinach and stir to wilt. Set aside. Add in the cooked couscous, combine all.
- Add parmesan cheese and spoon into peppers.
- Arrange in an oven safe covered baking dish. Top with marinara. bake in a preheated 350° oven for 20-30 minutes until heated through and peppers tender.
- Heat remaining marinara sauce to serve on the side to top the peppers.
- I usually serve with a salad.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
