Try these veggie stuffed bell peppers as a side at your next meal. Or if meat is on your “do not eat list” then this is the perfect dish for you.

Veggie Stuffed Bell Peppers

3 variety bell peppers (red, yellow, orange or green)
1 can diced tomatoes with basil, garlic & oregano
1 small can sliced black olives (drained)
2 cups fresh spinach leaves
1 box toasted pine nut couscous
1/2 cup hot water
1/2 tsp. lemon pepper
dash salt
1 (15 oz) can tomato sauce
1 1/2 cups shredded Italian blend cheese

Preheat oven to 350 degrees. Cut bell peppers lengthwise, seed, devein & wash. Pat dry & set aside. In a sauce pan, heat the can of diced tomatoes, olives & spinach together until the spinach has wilted & ingredients are hot. Add the box of couscous with flavor pack, 1/2 cup of hot water, lemon pepper and salt. Mix well. Remove from heat; let stand 5 minutes. Fill the peppers with the mixture. Using a 9X13 baking dish, pour the tomato sauce on the bottom. Place the stuffed peppers on top of sauce. Top peppers with cheese. Bake covered 20 minutes. Uncover & bake additional 10 minutes.

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