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.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
3 medium red or green peppers, cut in half lengthwise, seeded
1 tablespoon Land O Lakes® Butter, melted
2 cups cooked couscous
1/2 cup sour cream
1 (15-ounce) can pinto beans, rinsed, drained
1 (8-ounce) can whole kernel corn, drained
1 (4-ounce) can chopped green chiles
2 Roma tomatoes, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1/2 cup shredded Cheddar cheese
Heat oven to 350°F.
Brush outside of pepper halves lightly with melted butter. 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.
Two-thirds cup uncooked couscous prepared with 1 cup water yields 2 cups cooked couscous.
Explore reviews fromour online community