Greek Stuffed Peppers

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Whole Wheat Couscous Whole Wheat Couscous 160g 1 cup
• Vegetable Broth Vegetable Broth 250ml 1 cup
• Red Pointed Pepper Red Pointed Pepper 4 4
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Red Onion Red Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Dried Oregano Dried Oregano 1 tbsp 1 tbsp
• Ground Black Pepper Ground Black Pepper 1/4 tsp 1/4 tsp
• Chickpeas in Water Chickpeas in Water 400g 2 cups
• Pitted Black Olives Pitted Black Olives 65g 1/2 cup
• Cherry Tomatoes Cherry Tomatoes 75g 1/2 cup
• Baby Spinach Baby Spinach 60g 2 cups
• Vegan Feta Cheese Vegan Feta Cheese 200g 1 & 1/3 cups
• Lemon Lemon 1/2 1/2

Instructions

1. 1.Add couscous to a small bowl, cover with hot vegetable broth, cover and set aside.
2. 2.Slice pointed peppers in half, deseed and set aside. Preheat oven to 200c.
3. 3.Add onion to a nonstick pan over medium high heat and cook until softened.
4. 4.Add garlic and herbs to pan and stir until fragrant.
5. 5.Add chickpeas and cook for 5 to 10min.
6. 6.While cooking, place peppers in oven and roast for 3min, flip and roast for 3min, remove from oven (leave the oven on though) and set aside.
7. 7.Add olives, cherry tomatoes and couscous to chickpea mixture and stir to combine, cook for 3min.
8. 8.Add spinach and stir until just wilted, add salt and pepper to taste and remove from heat.
9. 9.Fill the peppers with mixture and place in oven for 3 to 5min.
10. 10.Remove peppers from oven, top with crumbled feta and serve immediately.

Nutritional Information

• Calories:
  526
• Fat:
  20g
• Sodium:
  867mg
• Carbs:
  68g
• Sugar:
  8g
• Protein:
  21g