light meals

Ingredients

	6 medium poblano pepper(s)
	1 spray(s) cooking spray
	4 cup(s) spinach, baby leaves, coarsely chopped
	1 medium scallion(s), chopped
	1 cup(s) vegetable broth
	2/3 cup(s) uncooked couscous, toasted variety
	1 cup(s) grated Parmesan cheese, Parmigianno-Reggiano recommended
	1/4 tsp table salt
	1/4 tsp black pepper
	1 1/2 cup(s) marinara sauce

Instructions

• Slice tops off peppers; set aside. Remove seeds from peppers.
  
  
• Bring a large pot of water to a boil. Add peppers and cook until tender, about 7 to 10 minutes. Drain well.
  
  
• Meanwhile, coat a large skillet with cooking spray and set over medium-high heat. Finely chop reserved pepper tops (not including stem) and sauté until tender, about 5 minutes. Add spinach and scallion to pan and sauté until spinach is limp, about 3 minutes.
  
  
• Add broth to skillet and bring to a boil. Stir in couscous, cover and reduce heat to low. Simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in Parmesan cheese, salt and pepper. (Note: You can find toasted couscous in the ethnic departments of most supermarkets.)
  
  
• Spoon couscous mixture into peppers. Arrange peppers in a small microwave-safe baking dish and top with marinara sauce. Loosely cover dish with a microwave-safe cover or plastic wrap. Microwave on high for 2 minutes or until hot. Alternatively, you can bake peppers in a preheated 350°F oven for 15 minutes. Yields 1 stuffed pepper per serving.