Contributed By: Kayte@fdt.net
Lilley
Sweet red bell peppers stuffed with marinated mushrooms, couscous and ricotta salata make a great first course or light luncheon dish.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids can help make it
Make Ahead
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Appetizers
Ingredients
4 Large red bell peppers
10 oz. Jar marinated mushrooms
Salt and black pepper to taste
1 (10 to 12 oz) box Couscous, plain or flavored
2-1/4 cups Hot vegetable broth
9 oz Ricotta salata
2 tablespoons Minced parsley
Preparation
Preheat oven to 400 degrees. Cut peppers in half lengthwise, scoop out and discard the seeds and thick membranes and arrange them, cut side up, on a foil-lined baking pan. Drain the mushrooms and drizzle a little of the marinade over peppers. Bake 20 minutes, or until peppers are just tender, but still hold their shape.
Meamwhile, put couscous in a bowl, bring the vegetable broth to a boil and pour it over. Cover the bowl and leave it for 5 minutes to soak. Stir in the mushrooms, diced if large, ricotta salata and parsley, taste and add salt and pepper as needed. Spoon mixture into pepper halves and return them to the oven for 5 to 10 minutes or until cheese melts. Serve warm or at room temperature as an appetizer course or as part of a buffet.
Cook's Notes
The stuffed pepper halves can be halved lengthwise and served to 6 or 8 as a side dish.
Nutrition Information
Calories: 434
;
Total Fat: 8 g
;
Saturated Fat: 3 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 72 g
;
Protein: 21 g
;
Vitamin A: 845 mg
;
Vitamin C: 229 mg
;
Calcium: 219 mg
;
Sodium: 520 mg
;
Iron: 3 mg
;
Fiber: 7 g