Couscous Stuffed Peppers
Servings: 8 pepper halves
- 1 cup low sodium chicken broth
- 2 tsp ground cumin
- 3/4 cup couscous
- 1 15oz can low sodium garbanzo beans rinsed
- 1/4 cup dried cranberries
- 1 cup spinach packed
- 1/2 cup feta crumbled
- 1/4 cup olive oil
- 1/2 tsp black pepper
- 4 bell peppers (your choice of color!) halved lengthwise and de-seeded
- 1 cup fresh basil leaves
- 1/2 cup sour cream
- 1 tablespoon water
- 1 clove garlic
- 2 teaspoons lemon juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 400°F.
- Make filling. In a saucepan, bring broth and cumin to a boil. Remove from heat and stir in couscous. Cover and let sit until liquid has been absorbed, 5-6 minutes. Fluff couscous with a fork. Add beans, cranberries, spinach, feta,olive oil and pepper. Stir until combined.
- Stuff peppers with couscous filling.
- Fill a baking dish with water until ½ full. Place peppers in water. Bake until filling is golden brown and peppers are cooked through, 55-60 minutes.
- Meanwhile, make sauce by blending basil, sour cream, water, garlic, lemon juice, sugar, salt and black pepper together. Drizzle sauce over peppers before serving.
Nutrition Facts (per 1/2 pepper): 261 calories, 13g fat, 4g saturated fat, 17mg cholesterol, 202mg sodium, 30g carbohydrate, 4g fiber, 4g added sugar, 8g protein, 98mg calcium, 245mg potassium, 123mg phosphorus, 94mg oxalate (13mg if substitute kale for spinach)
6 thoughts on “Couscous Stuffed Peppers”
Would poblano peppers be okay to replace bell pepper? Can I add jalapenos?
Poblano peppers would be delicious! They have a similar nutrient profile to bell peppers. And jalapenos would give this a delicious kick!
Is there a particular couscous you use for this? I have a very fine grained couscous and wondering if I should use less or an equal amount is good. This looks like a wonderful recipe!
I usually use the fine grained couscous as well (this is the brand I usually buy) Is this similar to your couscous?
I also LOVE the bigger Israeli couscous, which I’m sure could be substituted. Maybe I will try that next time!
Considering how extremely high spinach is in oxalates, is it really the best green to be using in this recipe????
Hi Theresa – thank you for your concern! Not all of my recipes are necessarily the best for people with kidney stones and who need to limit oxalate. Some are meant for people with kidney disease. You can check out JUST my low oxalate recipes by going to recipes -> low oxalate recipes. Or, click here: https://thekidneydietitian.org/category/recipes/low-oxalate/
Hope that helps!