Vegetarian Couscous Stuffed Peppers

Health Highlights

Ingredients

1 tbsp	Olive Oil, Extra Virgin
1 onion	Pearl onion
340 gm	Yves Original Ground Round
2/3 cup	Diced tomatoes, low sodium, canned
1/2 cup	Parmesan cheese, grated (Or crumbled feta cheese)
1/3 cup	Parsley, fresh (Chopped)
6 medium pepper(s)	Orange bell pepper (any colour is fine)
1 1/4 cup	Couscous, dry
2 cup	Vegetable stock/broth, low sodium

Heat oil in a large skillet over medium heat. Add onion, cook for 6 minutes or until soft. Stir in ground round, cook for 2 minutes, stirring to break up. Stir in tomatoes, cheese, and parsley.
Halve peppers lengthwise through stems; remove seeds and ribs. Cook peppers in a large pot of boiling water for 4 to 5 minutes or until tender; drain cut side down on paper towel; keep warm.
Meanwhile, cook couscous according to package directions, using vegetable broth. Fluff with fork. Stir into ground round mixture; keep hot.
Place prepared pepper halves in two large baking dishes or on a large baking sheet. Fill each with about 1/2 cup of hot ground round, mounding high.

This recipe will keep well for up to 5 days in the fridge.

Calories 287

Calories from fat 50

Calories from saturated fat 15.6

Total Fat 5.6 g

Saturated Fat 1.7 g

Trans Fat 0.1 g

Polyunsaturated Fat 2.0 g

Monounsaturated Fat 5.7 g

Cholesterol 7.3 mg

Sodium 421 mg

Potassium 749 mg

Total Carbohydrate 45 g

Dietary Fiber 6.8 g

Sugars 0.7 g

Protein 17.8 g