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
318
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup couscous
  • 4 red bell peppers, halved and seeded
  • 4 yellow bell peppers, halved and seeded
  • 8 plum tomatoes
  • 8 flat mushrooms, stalks removed
  • 1 Cup crumbled feta
  • 1/4 Cup pine nuts
  • 1/2 Cup pitted green olives, sliced
  • 3 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
23g
33%
Sugar
3g
3%
Saturated Fat
9g
38%
Cholesterol
48mg
16%
Carbohydrate, by difference
16g
12%
Protein
12g
26%
Vitamin A, RAE
68µg
10%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
266mg
27%
Choline, total
20mg
5%
Fiber, total dietary
2g
8%
Folate, total
29µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
266mg
38%
Selenium, Se
23µg
42%
Sodium, Na
945mg
63%
Water
88g
3%
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.