Sides
Stuffed Red Peppers
Stuffed Red Peppers
4
Calories 397 (47% from fat)
carb. 39g
pro. 14g
fat 21g
sat. fat 10g
chol. 50mg
sod. 1231mg
calc. 310mg
fiber 7g
carb. 39g
pro. 14g
fat 21g
sat. fat 10g
chol. 50mg
sod. 1231mg
calc. 310mg
fiber 7g
Ingredients
- ¾ cup couscous
- 1½ cups water
- 2 tablespoons plus 2 teaspoons
- olive oil
- 5 large red bell peppers, divided
- 1 small eggplant, peeled and cut into ½” dice
- 4 garlic cloves, smashed
- 1 cup grape tomatoes
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon fresh basil, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1½ cups crumbled feta
Preparation
- Place couscous, water and 2 teaspoons of olive oil into a microwave safe 1½ quart casserole and place in the Cuisinart® Convection Microwave Oven with Grill. Microwave on high power (PL 10). Fluff couscous with a fork and reserve.
- Cut one pepper into ½” x 2” pieces and place into a microwave safe casserole and toss with the eggplant, garlic, grape tomatoes, salt, pepper and remaining olive oil. Place in oven and select Convection Roast on 375°F for 35 minutes. Toss vegetables once or twice during cooking time. Remove from oven and cover, allowing vegetables to rest until ready to stuff.
- Cut a very thin slice off the bottom of each pepper so that the pepper stands up straight – be careful not to cut too much to expose a hole. Place peppers directly on the grill rack in the lower rack position in the oven. Select Convection Roast on 375°F for 15 minutes. While peppers are roasting, toss together the vegetables, couscous, 1 cup of feta, and herbs.
- Fill each pepper evenly with the vegetable couscous mixture. Top each pepper with 2 tablespoons of feta and then place back on the grill rack in the lower rack position. Select the first Grill Combination (G-1) and set for 12 minutes. Peppers are ready when the tops are golden.