Stuffed Peppers, Tomatoes, and Mushrooms

Stuffed Peppers, Tomatoes, and Mushrooms
Staff Writer
Stuffed Peppers, Tomatoes, and Mushrooms

5W PR

Stuffed Peppers, Tomatoes, and Mushrooms

Here's a wonderful platter of vegetables, peppers, tomatoes, and flat mushrooms, stuffed with couscous, sliced olives, feta cheese, garlic, chopped mint, and pine nuts. It's baked in the oven, and served warm. This dish is incredibly fragrant and packed with Mediterranean flavors.

4
Servings
466
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  couscous
  • red bell peppers, halved and seeded
  • yellow bell peppers, halved and seeded
  • plum tomatoes
  • flat mushrooms, stalks removed
  • 1  Cup  crumbled feta
  • 1/4  Cup  pine nuts
  • 1/2  Cup  pitted green olives, sliced
  • cloves garlic, chopped finely
  • 2  Tablespoons  roughly chopped mint
  • Sea salt and freshly ground black pepper, to taste
  • Extra-virgin olive oil, to taste

Directions

Preheat the oven to 400 degrees.

Place the couscous in a bowl and pour over hot water, vegetable broth, or chicken broth just to cover by half a thumbnail. Leave to absorb.

Place the bell peppers, tomatoes, and mushrooms in a roasting pan. Roast until just lightly softened, about 15-20 minutes. Remove from the oven.

Meanwhile, fluff up the couscous with a fork. Add the feta, pine nuts, olives, garlic, and mint. Season with salt and pepper, to taste, and mix carefully. Spoon into the pepper and tomato halves and over the mushroom caps. Drizzle olive oil on top and return to the oven until the feta is just melting and the top of the filling is crusty, about 15 minutes. Drizzle with olive oil before serving.

Nutritional Facts

Total Fat
24g
34%
Sugar
3g
3%
Saturated Fat
10g
42%
Cholesterol
48mg
16%
Carbohydrate, by difference
45g
35%
Protein
18g
39%
Vitamin A, RAE
68µg
10%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
274mg
27%
Choline, total
19mg
4%
Fiber, total dietary
5g
20%
Folate, total
44µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
67mg
21%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
289mg
41%
Riboflavin
1mg
91%
Selenium, Se
9µg
16%
Sodium, Na
1018mg
68%
Water
53g
2%
Zinc, Zn
3mg
38%

Stuffed Peppers Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Stuffed Peppers Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.