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Picture of Couscous And Feta-Stuffed Peppers
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2365 kcal 118 %
  • Fat 95 g 147 %
  • Saturated 26 g 128 %
  • Carbs 304 g 101 %
  • Fiber 61 g 246 %
  • Protein 84 g 167 %
  • Cholesterol 134 mg 45 %
  • Sodium 6539 mg 272 %
  • Calcium 1249 mg 125 %
  • Magnesium 447 mg 107 %
  • Potassium 4846 mg 103 %
  • Iron 15 mg 84 %
  • Zinc 12 mg 107 %
  • Phosphorus 1565 mg 224 %
  • Vitamin A 1390 µg 154 %
  • Vitamin C 949 mg 1055 %
  • Thiamin (B1) 1 mg 121 %
  • Riboflavin (B2) 2 mg 182 %
  • Niacin (B3) 18 mg 110 %
  • Vitamin B6 4 mg 336 %
  • Folate equivalent (total) 744 µg 186 %
  • Vitamin B12 3 µg 106 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 25 mg 166 %
  • Vitamin K 90 µg 75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Couscous And Feta-Stuffed Peppers

Ingredients

  • Vegetable-oil cooking spray
  • 1 1/4 cups chicken or vegetable broth
  • 2/3 cup couscous
  • 4 large bell peppers, mixed colors
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 6 ounce zucchini, quartered lengthwise then sliced across thinly
  • 6 ounce yellow squash, quartered lengthwise then sliced across thinly
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 cup cherry tomatoes, cut in half
  • 15 ounces canned chickpeas, drained and rinsed
  • 4 ounces crumbled feta cheese (about 1 cup)
  • 3 tablespoons tomato paste
  • 2 red onions, sliced
  • 1 cup cider vinegar
  • 1 teaspoon salt

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