PREP: 20 minutes BAKE: 25 minutes OVEN: 350°F MAKES 4 servings
1 6-ounce package toasted pine nut-flavor couscous mix
1⁄2 cup shredded carrot (1 medium)
2 large or 4 small red, yellow, green, and/or orange sweet peppers
1⁄2 cup shredded Italian cheese blend (2 ounces)
11⁄2 cups mushroom-olive or tomato-basil pasta sauce
1 Preheat oven to 350°F. Prepare couscous mix according to package directions, omitting oil and adding shredded carrot with the couscous.
2 Meanwhile, cut large peppers in half lengthwise (for small peppers, cut off and reserve tops). Remove seeds and membranes from peppers. In a large saucepan cook peppers (and tops, if using) in a large amount of boiling water for 5 minutes. Drain on paper towels. Place peppers, cut sides up, in an ungreased 2-quart rectangular baking dish. Spoon couscous mixture into peppers.
3 Bake, covered, for 20 to 25 minutes or until peppers are tender and filling is heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.
4 Meanwhile, in a small saucepan heat pasta sauce. Serve stuffed peppers with sauce. (For small peppers, place pepper tops on top of couscous filling.)
PER SERVING: 259 cal., 6 g total fat (3 g sat. fat), 10 mg chol., 801 mg sodium, 42 g carb., 7 g fiber, 11 g pro.
make it vegan
Substitute desired soy cheese for the Italian cheese blend.
