Spinach and Couscous Stuffed Cubanelles

INGREDIENTS

  • 4-5 medium cubanelle peppers
  • 4 cups baby spinach, chopped
  • 2 scallion, chopped
  • 1 cup chicken broth
  • 2/3 cup uncooked couscous
  • 1 cup grated parmesan cheese
  • 1 1/2 cup marinara sauce
  • Salt and pepper

DIRECTIONS

 

Preheat oven to 350°. Slice tops off peppers; put aside. Remove seeds from peppers. Cook peppers in boiling water for 7-10 minutes. Drain. Remove stem from pepper tops and finely chop remaining part of the top. Spray deep skillet with Pam spray. Saute pepper tops for 5 minutes. Add spinach and scallions to skillet. Sauté 5 minutes. Add chicken broth; bring to a boil. Stir in cous-cous, cover and reduce heat to low. Simmer until liquid is absorbed (about 10 minutes). Stir in cheese. Salt and pepper to taste. Spoon cous-cous mixture into peppers. Place filled peppers in a baking dish. Cover with marinara sauce. Loosely cover dish. Bake for 15 minutes.

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