Southwest Couscous & Bean Stuffed Peppers

Southwest Couscous & Bean Stuffed Peppers

Here's a hot and hearty combination of vegetables, beans and grains -- your proof that a tasty and interesting meal doesn't have to be high in fat.

15 min. prep time
6 servings
000 Ratings


3 medium red or green peppers, cut in half lengthwise, seeded
1 tablespoon olive or vegetable oil
2 cups cooked couscous
1/2 cup sour cream
1 (15-ounce) can pinto beans, rinsed, drained
1 (7 or 8-ounce) can whole kernel corn, drained
1 (4 1/2-ounce) can chopped green chiles
2 Roma tomatoes, chopped
1 tablespoon chopped fresh cilantro
1 to 1 1/2 teaspoons ground cumin
1/2 cup shredded Cheddar cheese


Heat oven to 350°F.

Brush outside of pepper halves lightly with oil. Place, cut-sides-up, in 13x9-inch baking pan; set aside.

Stir together all remaining ingredients except cheese in bowl. Fill each pepper half with about 3/4 cup couscous mixture.

Bake 20-25 minutes or until heated through. Sprinkle each with about 1 1/2 tablespoons cheese. Continue baking 5-7 minutes or until cheese is melted. Sprinkle with additional cilantro, if desired.

Recipe Tip

Two-thirds cup uncooked couscous prepared with 1 cup water yields 2 cups cooked couscous.

Nutrition Facts (1 serving)

Calories: 240

Fat: 7g

Cholesterol: 10mg

Sodium: 600mg

Carbohydrates: 39g

Dietary Fiber: 4g

Protein: 10g

Recipe #7937©1995Land O'Lakes, Inc.

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