Prep: 20 minutes Grill: 5 minutes • Serves: 10
1 box (5.6 ounces) toasted pine nut couscous mix 1/2cup finely chopped red onion 1/4cup chopped sun-dried tomatoes 1/3cup crumbled goat cheese 1/4 cup refrigerated basil pesto 1/2 (2-pound) bag tri-color mini peppers, halved lengthwise 1 teaspoon smoked paprika 1 teaspoon crushed red pepper flakes (optional)
1.Prepare couscous as label directs, adding onion and tomatoes to saucepan along with couscous; stir in cheese and pesto.
2.Prepare outdoor grill for direct grilling over medium-high heat. Evenly fill peppers with couscous mixture; sprinkle with paprika and pepper flakes, if desired. Place peppers, skin side down, on hot grill rack; cook, covered, 5 minutes or until peppers are heated through and grill marks appear. Makes 30 stuffed peppers.
Approximate nutritional values per serving (3 stuffed peppers): 119 Calories, 5g Fat (1g Saturated), 5mg Cholesterol, 219mg Sodium, 16g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 4g Protein