Spinach, Parmesan and Couscous-Stuffed Poblano Peppers
6 medium, use green poblano peppers
4 cup(s), baby leaves, coarsely chopped
1 medium, chopped
Fat free vegetable broth
⅔ cup(s), toasted-variety
Grated Parmesan cheese
1 oz, Parmigianno-Reggiano recommended
Home made marinara sauce
- 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 the peppers in a preheated 350°F oven for 15 minutes. Yields 1 stuffed pepper per serving.