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Cous Cous & Raisin Stuffed Peppers

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  Small white button mushroom 1⁄4 Pound, finely sliced
  Fresh lemon juice 3 Tablespoon
  Onion 1 Large, finely sliced
  Red bell pepper 1⁄2 , diced
  Green bell peppers 2 Large
  Golden raisins 1⁄4 Cup (4 tbs) (Sultanas)
  Couscous 1⁄4 Cup (4 tbs) (Couscous Semolina)
  Curry powder 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Egg yolk 1
  Sour cream 2 Tablespoon (Crème Fraiche)
  Salt To Taste
  Pepper To Taste

Put the mushrooms, half the lemon juice, the onion and red bell pepper in a casserole.
Cover and microwave on HIGH for 4 minutes.
Rinse and seed the green bell peppers, remove the pith and cut them in half lengthwise.
Place side by side, in a large round dish with 2-3 tablespoons of water.
Cover and microwave on HIGH for 3 minutes.
Drain the vegetables from the casserole and put in a bowl.
Add the golden raisins (sultanas), couscous, curry powder, oil, egg yolk, sour cream (creme fraiche) and remaining lemon juice.
Season with salt and pepper and stir well.
Drain the green bell peppers and discard the cooking liquid.
Fill the green peppers with the vegetable stuffing.
Cover and microwave on HIGH for 6 minutes.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 931 Calories from Fat 373

% Daily Value*

Total Fat 42 g65%

Saturated Fat 9.6 g48%

Trans Fat 0 g

Cholesterol 200.7 mg66.9%

Sodium 471 mg19.6%

Total Carbohydrates 129 g43.1%

Dietary Fiber 18.9 g75.6%

Sugars 53.1 g

Protein 21 g43%

Vitamin A 74.8% Vitamin C 697%

Calcium 21.7% Iron 29.7%

*Based on a 2000 Calorie diet


Cous Cous & Raisin Stuffed Peppers Recipe