Serves: 12
Total Calories: 87
1. Place couscous in a large bowl and cover with boiling water. Cover with plastic wrap and let sit for 20 minutes.
2. Slice tops off peppers and remove the white membranes and seeds. Steam peppers and their tops for 5-7 minutes until tender.
3. Preheat oven to 350°F. Sauté shallots in 1 Tbsp oil until translucent. Chop the tender parts of the asparagus into 1-inch pieces.
4. With a wooden spoon, fluff the couscous and add remaining ingredients, including 1/4 cup oil. Mix thoroughly.
5. Stuff the mixture into the peppers, using about 2/3 cup per pepper. Cover with the tops of the peppers. Put the peppers into a large casserole dish with 1/4 inch of water at the bottom. Cover and bake for 45 minutes.
6. To serve, discard each pepper top and sprinkle with paprika.
EXCHANGES
1 1/2 Starch
1 Vegetable
1 Fat
NUTRITION FACTS
Calories 185
Calories from Fat 50
Total Fat 6g
Saturated Fat 1g
Cholesterol 0mg
Sodium 9mg
Total Carbohydrate 30g
Dietary Fiber 6g
Sugars 6g
Protein 6g
This Stuffed Vegetarian Peppers recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.
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