Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Mediterranean Stuffed Peppers

Mediterranean Stuffed Peppers

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

1 spray cooking oil spray
4 large yellow bell peppers
1 tablespoon Olive oil
1/2 cup Chopped onion
1/2 cup chopped zucchini
1 cup seeded and chopped orange or red bell pepper
4 each Garlic clove, minced
1 teaspoon dried oregano
3 cups cooked whole- grain couscous
2 tablespoon Chopped fresh mint
1 to 2 tablespoon lemon juice
1 cup Feta cheese, crumbled, optional
1 pinch salt, to taste
1 pinch freshly ground black pepper, to taste

directions:

1. Preheat oven to 375 degrees. Coat a baking dish with cooking spray. Slice the tops off the yellow peppers. Using a spoon, scoop out the seeds and ribs inside each pepper.
2. Place 1 inch of water in a large pot and bring to a boil. Place yellow peppers in pot. Cover and steam for 5 minutes. Remove peppers from pot todrain. (Or you can microwave the peppers on high heat for 5 minutes.)
3. Heat oil in a large skillet over medium heat. Add onion, zucchini, orangeor red bell pepper, garlic, and oregano. Cook, stirring frequently, for 5 minutes. Remove skillet from heat and stir in the cooked couscous, mint, lemon juice, and feta cheese, if using. Season to taste with salt and pepper.
4. Stuff each pepper with approximately one-fourth of the mixture. Stand peppers upright in baking dish. Cover with a lid or aluminum foil and bake for 15 to 20 minutes, or until peppers are tender.
Courtesy of Taste for Life
Recipe from the Taste for Life test kitchen

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 spray cooking oil spray  
4 large yellow bell peppers  
1 tablespoon Olive oil  
1/2 cup Chopped onion  
1/2 cup chopped zucchini  
1 cup seeded and chopped orange or red bell pepper  
4 each Garlic clove, minced  
1 teaspoon dried oregano  
3 cups cooked whole- grain couscous  
2 tablespoon Chopped fresh mint  
1 to 2 tablespoon lemon juice  
1 cup Feta cheese, crumbled, optional  
1 pinch salt, to taste  
1 pinch freshly ground black pepper, to taste  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 622 kcal (31%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 15 g (75%)
Cholesterol 34 mg (11%)
Sodium 482 mg (20%)
Total Carbohydrates 115 g (38%)
Dietary Fiber 15 g (60%)
Protein 32 g (53%)
Vitamins
Vitamin A 1484 IU (29%)
Vitamin C 62 mg (103%)
Minerals
Calcium 248 mg (4%)
Iron 12 mg (20%)
loading