Vegetarian

Italian Stuffed Bell Peppers is for Dinner.

Italian Stuffed Bell Peppers takes 45 minutes to prepare.

Italian Stuffed Bell Peppers takes 15 minutes to cook.

Italian Stuffed Bell Peppers makes 4 servings.

The ingredients for Italian Stuffed Bell Peppers are:

4 green bell peppers, large
3/4 c couscous
1 medium onion, diced
1 c sun dried tomatoes
2 cloves garlic
2 c sliced fresh mushrooms
2 c fresh spinach
1 15oz can cannellini beans
2 tsp olive oil
1 tsp dried oregeno
salt & pepper to taste

Here is how you make Italian Stuffed Bell Peppers:

Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring 1 1/2 cups water to boil with oregano in a saucepan, add the sun dried tomatoes and boil for 3-5 minutes. Remove tomatoes and pour in couscous, cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add vegetables (except peppers and spinach). Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and cannellini beans. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.Number of Servings: 4Recipe submitted by SparkPeople user PERSEPHONE451.

The nutritional information for Italian Stuffed Bell Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 491.5

• Total Fat: 12.2 g
• Cholesterol: 22.4 mg
• Sodium: 838.6 mg
• Total Carbs: 70.3 g
• Dietary Fiber: 11.4 g
• Protein: 29.4 g

The dietary needs meet for Italian Stuffed Bell Peppers is Vegetarian