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

Ingrédients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.