Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories676.6 kcal (34%)
Total Fat37.4 g (53%)
Carbs43.5 g (17%)
Sugars5.3 g (6%)
Protein43.1 g (86%)
Sodium312 mg (16%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat oven to 425°
Step 2
Halve bell peppers lengthwise; mince garlic; finely chop chili
Step 3
Place bell pepper halves cut sides up on a baking sheet. Drizzle each half with olive oil and season with salt and pepper.
Step 4
Roast peppers until softened and lightly brown, 18-22 mins.
Step 5
Melt 1 TBSP butter in large pan over medium-high heat. Add in chicken and garlic and cook, breaking into pieces until browned; 4-6 mins.
Step 6
Add in tomato paste and couscous once meat is cooked. Stir to coat.
Step 7
Stir 2 cups of water and a pinch of salt and pepper with meat mixture. Bring to book. Cook, stirring often, until couscous is tender and mixture thickened, 8-10 mins. Stir in chili to liking.
Step 8
Once bell pepper halves are tender, remove from oven. Heat broiler to high. Drain liquid if necessary.
Step 9
Divide half the filling between pepper halves, evenly top with cheese. Broil until cheese is melted and lightly browned, 2-3 minutes.
Step 10
Divide remaining filling between plates and top with stuffed peppers.
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