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Finger-Licking Couscous and Shrimp Stuffed Peppers
Jane Simpson
This couscous and shrimp stuffed peppers recipe is a healthy and delicious meal to keep in the fridge and devour when you don't have time to cook.
5
from 1 vote
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Prep Time
35
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course
Main Course
Cuisine
Australian
Servings
2
people
Calories
1079
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
medium
yellow bell peppers (yellow capsicum)
-
cut in half to resemble a boat
4
medium
red pepper (red capsicum)
1
cup
couscous
18
ounce
shrimp (prawn)
-
frozen and pre-cooked
2
tablespoons
olive oil
½
medium
yellow onion
-
chopped
2
cups
spinach
-
preferably fresh
3
cloves
garlic
-
minced
½
cup
tomato paste
⅓
teaspoon
salt
⅓
teaspoon
ground black pepper
½
teaspoon
red pepper flakes
1
cup
Parmesan cheese
-
grated
Instructions
Preheat oven to 375°F.
Remove the stems and the seeds from the peppers.
Place the peppers in a baking tray so that they stand upright.
Add 0.25″ of water to the bottom of the tray and set aside.
Cook the couscous as per package instructions.
Unpack the shrimp and saute in an oiled pan for about 2 minutes.
Add hot water until they're covered and boil until tender (about 5-7 minutes).
Drain and let them cool in a bowl, then chop them until they look like mince.
In the same pan over medium heat, drizzle olive oil. Once hot, saute the onions until translucent.
Add the fresh spinach and garlic and stir until. Stir until the spinach wilts.
Then add the tomato paste, red pepper flakes, salt and pepper.
Turn off the heat and blend in the couscous, minced shrimp and half of the Parmesan cheese.
Spoon the mixture into each bell pepper and sprinkle with the remaining Parmesan.
Cover the peppers with aluminium foil and put the tray in the oven for 30 minutes.
Take the foil off and bake for 20 more minutes.
Nutrition
Calories:
1079
kcal
Carbohydrates:
120
g
Protein:
86
g
Fat:
32
g
Saturated Fat:
10
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
14
g
Trans Fat:
0.01
g
Cholesterol:
454
mg
Sodium:
2140
mg
Potassium:
2808
mg
Fiber:
16
g
Sugar:
19
g
Vitamin A:
12323
IU
Vitamin C:
767
mg
Calcium:
735
mg
Iron:
8
mg
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