Finger-Licking Couscous and Shrimp Stuffed Peppers
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.
Ingredients
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: 1079kcalCarbohydrates: 120gProtein: 86gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 454mgSodium: 2140mgPotassium: 2808mgFiber: 16gSugar: 19gVitamin A: 12323IUVitamin C: 767mgCalcium: 735mgIron: 8mg
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