Spinach and Cous-Cous Stuffed Peppers
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
4-5 medium cubanelle peppers
4 cups baby spinach, chopped
2 scallions, chopped
1 cup chicken broth
2/3 cup uncooked cous-cous
1 cup grated parmesean cheese
1 1/2 cup marinara sauce
salt and pepper
Preheat oven to 350°. Slice tops off peppers and set the tops aside. Remove seeds from peppers. Cook peppers in boiling water for 7 to 10 minutes. Drain. Remove stems from pepper tops and finely chop the remaining part of the top.
Spray a deep skillet with nonstick spray. Saute pepper tops for 5 minutes. Add spinach and scallions to skillet. Saute another 5 minutes. Add chicken broth and bring to a boil. Stir in cous-cous, cover and reduce heat to low. Simmer until liquid is absorbed (about 10 minutes). Stir in cheese and add salt and pepper to taste.
Spoon cous-cous mixture into peppers. Place filled peppers in a baking dish and cover with marinara sauce. Loosely cover dish and bake for 15 minutes.