- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried parsley
- sea salt and ground black pepper to taste
- 2 cups spaghetti sauce, divided
- 1 cup drained and rinsed kidney beans
- 1 cup cooked couscous
- 2 Roma tomatoes, diced
- 1/2 cup finely chopped cabbage
- 1 cup shredded mozzarella cheese, divided
- 2 bell peppers, tops and seeds removed
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium heat. Add onion, garlic, parsley, salt, and pepper; cook and stir until onion is tender, about 5 minutes. Add 1 cup spaghetti sauce, kidney beans, couscous, Roma tomatoes, and cabbage; simmer until heated through, 5 to 10 minutes.
- Stir 1/2 cup mozzarella cheese into the skillet. Spoon mixture into the bell peppers.
- Spread 1/2 cup spaghetti sauce in the bottom of a small casserole dish. Place stuffed peppers into the dish; cover with remaining 1/2 cup spaghetti sauce.
- Bake in the preheated oven until peppers are tender, about 20 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over peppers. Bake until cheese is melted, about 5 minutes.
05/21/2019
recipepes.com
couscous-stuffed peppers for two, recipe
PT15M
PT1H
5
455 calories
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