Middle Eastern Stuffed Peppers

Middle Eastern Stuffed Peppers
Makes 6
Prep 20 m
Microwave 10 m



  1. 1 of 4 Trim about 1/2 inch off tops of peppers; remove seeds and core. Place cut side down in a microwave-safe glass baking dish. Pour in 1/2 cup water and cover with microwave-safe plastic wrap, venting at one corner. Microwave on high for 8 to 10 minutes until tender. Remove peppers from dish and set aside.
  2. 2 of 4 In a large bowl, combine cooked couscous, chickpeas, cucumber, feta, scallions and parsley.
  3. 3 of 4 In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Stir into couscous mixture.
  4. 4 of 4 Stuff peppers with an equal amount of couscous mixture, about a scant cup in each. Serve at room temperature or chilled, on a bed of leafy lettuce, if desired.
Nutrition Information for Middle Eastern Stuffed Peppers
Servings Per Recipe: 6
Per Serving: 14 g pro., 57 g carb., 8 g fiber, 7 g Fat, total, 4 g sat. fat, 341 kcal cal., 22 mg chol., 792 mg sodium