Grilled Stuffed Mini Peppers
Prep: 20 minutes
Grill: 5 minutes • Serves: 10
1 box (5.6 ounces) toasted pine nut couscous mix
1/2 cup finely chopped red onion
1/4 cup chopped sun-dried tomatoes
1/3 cup crumbled goat cheese
1/4 cup refrigerated basil pesto
1/2 (2-pound) bag tri-color mini peppers, halved lengthwise
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon smoked paprika
1/2 cup finely chopped red onion
1/4 cup chopped sun-dried tomatoes
1/3 cup crumbled goat cheese
1/4 cup refrigerated basil pesto
1/2 (2-pound) bag tri-color mini peppers, halved lengthwise
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon smoked paprika
1. Prepare couscous as label directs, adding onion and tomatoes to saucepan; stir in cheese and pesto.
2. Prepare outdoor grill for direct grilling over medium-high heat. Evenly fill peppers with couscous mixture; sprinkle with crushed red pepper, if desired, and paprika. Place peppers, skin side down, on hot grill rack; cover and cook 5 minutes or until peppers are heated through and grill marks appear. Makes 30 stuffed peppers.
Approximate nutritional values per serving (3 stuffed peppers):
119 Calories, 5g Fat (1g Saturated), 5mg Cholesterol,
219mg Sodium, 16g Carbohydrates, 2g Fiber, 4g Protein