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Recipe: Stuffed Bell Pepper

Maggie Morgan

I tried this recipe for stuffed bell pepper last week and it was really good, cheap, and healthy. I made some slight changes to the original recipe, but below is exactly what I used. Makes enough for 2.

2 red or yellow bell peppers
basil (fresh or dried)
olive oil
pre-cooked shrimp (about 10 shrimp)
feta cheese
pine nuts (optional)


Cut the tops off the peppers and scoop out and clean the insides (I scraped the inside white gunk with a spoon). Boil peppers and tops in a large pot for 7-10 minutes until tender (not mushy!)

Meanwhile, cook 2 servings of couscous according to the package instructions (about 2 cups should be plenty). While it sits, heat up the shrimp in a frying pan with a drop or two of olive oil (or PAM).

Remove the tender peppers from water and set on a paper towel to drain.

Mix couscous and warmed shrimp in a bowl with feta (about 3/4 cup), about 1 Tbs basil, 1 Tbs olive oil, and about 1/4 pine nuts.

Scoop couscous mixture into the pepper. Arrange artfully if that's how you roll. Serve warm.

Not a fan of shrimp? Try:

Canned chickpeas
Shredded chicken
Cubed beef or ham
Grilled tofu
Scrambled egg