This week’s Trade Up Recipe is from Carly at So I Married A Chef. She used a recipe from Recipezaar called My Big Fat Greek Stuffed Peppers to “trade-up” her own original recipe as seen below.
Ingredients:
- 1/4 cup NearEast whole-wheat couscous prepared according to directions (NuVal Score: 82)
- 2 green bell peppers (NuVal Score: 94), halved lengthwise and seeded
- 1 link of Jennie-O spicy turkey sausage (NuVal Score: 11), casing removed
- 2 cloves garlic (NuVal Score: 96)
- 1/4 of a large onion (NuVal Score: 93)
- 4 large mushrooms (NuVal Score: 96)
- 1 vine-ripened tomato (NuVal Score: 96), diced
- 1 large handful of spinach (NuVal Score: 100)
- 1/4 cup sliced black olives (NuVal Score: 6)
- lemon juice from 1/2 lemon
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 2 Tbsp. pine nuts, toasted
- 1/3 cup Athenos reduced-fat feta (NuVal Score: 24)
Directions:
1. Preheat oven to 400 degrees.
2. Place pepper halves cut side down on a parchment lined baking sheet and bake for 25 minutes.
3. While the peppers are baking, in a saute pan sprayed with cooking spray, brown the turkey sausage, break up the link while sauteing.
4. Add the garlic, onions, and mushrooms to the saute pan. Cook until onions are translucent. Stir in the tomatoes, spinach, black olives, and seasonings. Saute until the tomato and spinach are softened. Add the feta, couscous, and pinenuts – stir until combined.
5. When peppers are baked, fill halves evenly with the couscous/turkey/vegetable mixture. Return the peppers to the oven and bake for about 15 minutes more.
Trading Up Downtown Giveaway
Thanks to everyone who entered the Trading Up Downtown giveaway last Friday. Here’s your winner: 40
40. Lauren @ eater not a runner, on April 23rd, 2010 at 10:53 am Said:
I was very surprised at some of the low cereal scores, especially the kashi ones I would just assume were healthy!!
Congrats, Lauren!! Please email me at thaupert@nuval.com with your full name and mailing address to claim your prize.
Developed by an independent panel of nutrition and medical experts, the 
I love stuffed peppers, what a yummy trade up recipe! I usually use brown or wild rice in mine so the couscous would be a great new try.
I haven’t made stuffed peppers in a while and this recipe (and picture!) is definitely motivating me to do so. Thanks!
Mmmm, stuffed peppers! Sounds delicious! I’ve never had them before though, but I do love peppers!
A sort of silly question: how would you eat them? Would you cut the pepper and eat it along with the rice, or scoop it out first then eat the rest? How would you eat it without making a mess?!
What else could you stuff these with? Couscous sounds good, but I don’t know where I’d get it here in China… but there’s plenty of rice all around!
Wei-Wei
This reminds me of my moms stuffed peppers she used to make when I was growing up. Probably one of my favorite meals ever. Perfect for a cold night too!
This reminds me of my Mom’s stuffed peppers too! Good memory
[...] the stuffed peppers. They were my innovation for the week. A while back I saw this recipe, but realized I would need to go to the store for 9 million things to make it according to the [...]