Grilled & Chilled Stuffed Peppers

  • U Serves 4 People
  • P Prep: 00:10
  • P Cook: 00:25
Grilled & Chilled Stuffed Peppers

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 271

Calories from Fat 69


% Daily Values*


Total Fat 7.64

11.75%


Saturated Fat 1.03

5.15%


Polyunsaturated Fat 0.97


Monounsaturated Fat 4.94


Cholesterol 0.00

0.00%


Sodium 199.25

8.30%


Potassium 400.50


Total Carbohydrate 44.61

14.87%


Dietary Fiber 4.90

19.60%


Sugars 8.75


Protein 7.46


Vitamin A 129.00%

Vitamin C 644.25%


Calcium 4.00%

Iron 5.50%


* Nutritional Values are estimated and may vary

³ Description

I really like these... I could eat the filling part like a salad... mmmmm !

² Ingredients

  •  1 small Bell Peppers
  •  1 tsp Olive Oil
  •  1 tsp Minced Garlic
  •  1 serving (serving = 1/3 cup dry) Trader Joe's Israeli Couscous
  •  1 small Zucchini
  •  1 serving (serving = 1/2 cup) S&W Mixed Bean Salad
  •  5 leaves Basil
  •  1 serving (serving = 1 tbsp) Colavita Aged White Wine Vinegar
  •  1 dash Black Pepper
  •  1 dash Salt
   

q Directions

Preheat grill to medium-high.

Cut tops off peppers, about 1/2-inch. Remove and discard stems and seeds. Dice tops of peppers and transfer to a medium bowl. Set bowl aside.

In a small saucepan, heat 1-1/2 tsp. oil. Add garlic and couscous and stir until garlic is light golden and fragrant. Add 2 cups water and bring to a boil. Reduce heat to low, cover and simmer 8 - 10 minutes, until liquid absorbed. Remove from heat and let stand 5 minutes. Fluff with fork.

Grill peppers about 8 minutes, turning occasionally until all sides are lightly charred. Remove peppers from grill and let cool. Brush zucchini with oil and grill 3 - 5 minutes, turning until lightly charred and tender. Remove from grill and let cool. Dice zucchini and add to diced peppers.

Add couscous (I only added half of what I cooked), beans, feta, sun-dried tomatoes, basil, vinegar, remaining oil, pepper and salt to bowl with diced peppers and zucchini. Mix well.

Stuff each grilled pepper with mixture, lightly packing filling throughout entire pepper. Wrap each pepper in plastic wrap and refrigerate at least 1 hour or over-night (maximum). I propped mine up in a dish and covered with plastic wrap.

Serve chilled. Enjoy !

Note: I had lots of filling left over, as well as the garlicky couscous. I served them on the side. The filling was good served on top of a bed of spinach ! Yummy !! :)

Recipe Submitted by Nancy Simon Mayhew

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