Delicious Stuffed Pepper Recipe

This is such a nutritious, filling alternative to the traditional stuffed pepper.

1 &1/4 c fat-free reduced sodium chx broth
1 c couscous
1 T olive oil
1 medium onion
3 cloves garlic, minced
2 c fresh spinach
1 c canned corn, drained
1 c canned diced tomatoes
1 c grated lowfat/nonfat mozzerella chz
4 red/yellow/green peppers cored, stemmed, and seeded
4 tsp grated parmesan

Heat oven to 350. Coat a baking dish with cooking spray. heat chx both in a small saucepan until poinlin; add couscous, cover and remove from heat. let stand 10 min; fluff with a ford and set aside.

warm oil in a large pan over medium heat; saute onion and garlic until translucent, 5 to 10 min. add spinach and saute until wilted. add corn and tomatoes (with juices) and cook for 5 min. remove from heat, drain and transfer to a bowl.

stir in couscous and mozzarella; season w/ salt and pepper. place peppers upright in baking dish and fill with stuffing, then top with parmesan.

bake 20 min (including pepper tops). serve warm

383 calories

Serve with northern beans!

ENJOY!