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Stuffed Roasted Bell Peppers

chef.julissa's picture
  Dried great northern beans/1/2 cups of canned white beans, drained and rinsed 1⁄2 Cup (8 tbs), picked over, rinsed, and soaked overnight
  Pine nuts 1⁄3 Cup (5.33 tbs)
  Red bell peppers 6 Medium, halved and roasted
  Water 2 1⁄2 Cup (40 tbs)
  Salt To Taste
  Couscous 1 1⁄4 Cup (20 tbs)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), peeled and finely chopped
  Tomatoes 2 Medium, diced
  Fresh ears of corn/2 cups of frozen corn kernels, thawed 3 , kernels removed for ears
  Cilantro 1⁄2 Cup (8 tbs), finely chopped
  Lemon juice 2 Tablespoon
  Lime juice 2 Tablespoon
  Pepper To Taste
  Avocado 1 Large, peeled, pitted, and cubed
  Goat cheese 6 Ounce

1) Preheat the oven to 375°F.
2) In a large pot, place the dried beans.
3) Add enough water to cover the beans and bring to a boil.
4) Reduce the heat, and then simmer the beans until tender, for 45 minutes. Drain, cool, and keep the beans aside.
5) Meanwhile, in a small skillet, place the pine nuts over very low heat.
6) Toast them, tossing in between, until golden. Remove the pine nuts from the pan, and keep aside.

7) In a small saucepan, bring the water to a boil.
8) Add a dash of salt and the couscous, stirring the couscous well.
9) Bring to boil again.
10) Remove the pot from the heat and cover tightly.
11) Now, in a large skillet, heat the olive oil, over medium heat.
12) Add the garlic, and saute for a while.
13) To this, add the tomatoes, and saute them for a minute, stirring often.
14) To this, add the corn, and saute for 2 minutes, stirring often.
15) Add the cilantro and transfer to a large bowl.
16) To the bowl, add the lemon and lime juices.
17) Gradually stir in the pine nuts and cooked beans.
18) With a fork, fluff the couscous and add to the vegetable mixture.
19) Season with salt and pepper, and then add the avocado.
20) Stuff each pepper to half. On the top half, add goat cheese.
21) Bake the peppers in the oven, until the cheese melts and the filling becomes hot, for 10 minutes.

22) Transfer the baked peppers to serving platter and serve hot.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Bell Pepper
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 733 Calories from Fat 276

% Daily Value*

Total Fat 32 g49.4%

Saturated Fat 9.8 g48.9%

Trans Fat 0 g

Cholesterol 29.8 mg9.9%

Sodium 191.2 mg8%

Total Carbohydrates 95 g31.6%

Dietary Fiber 17.5 g69.8%

Sugars 14.3 g

Protein 26 g52.5%

Vitamin A 107.6% Vitamin C 317.1%

Calcium 32.3% Iron 24.4%

*Based on a 2000 Calorie diet

Stuffed Roasted Bell Peppers Recipe