Jack-O'-Peppers

Makes 4 servings
1 serving = 185 kcals, 8g protein, 28g carbohydrate, 5g fiber, 6g fat

Ingredients

• 2 orange bell peppers
• 2 green bell peppers
  
• 1 sweet potato, peeled and diced into small cubes
  
• 1 butternut squash, peeled and diced into small cubes
  
• 2 Tbsp olive oil
• Salt and pepper to taste
  
• 1 cup cooked Israeli couscous
  
• ½ cup canned black beans, rinsed and drained
  
• 1/3 cup shredded parmesan cheese (plus extra for topping)
  
• 1 carrot stick, peeled & cut into two 1 ½ inch pieces
  
• Chicken broth (optional-for cooking couscous)

Directions

1. Preheat the oven to 375°F.
2. Cut around the stem of both bell peppers and remove the stem and seeds. Cut holes in the peppers for the eyes and mouth, taking care not to cut the holes too large. In the green peppers, cut two holes directly across from one another for Frankenstein’s “bolts”.  Steam the peppers for about 5 minutes or until just tender. Place upside down on a rack to drain and cool. Set aside.
3. Toss the sweet potatoes and butternut squash with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 12-15 minutes. 
4. While the sweet potato and butternut squash are roasting, prepare the couscous according to package directions, replacing water with chicken broth if desired.
5. Once cooked, measure ½ cup each of the sweet potato and squash (or 1 cup total if mixed together), and 1 cup of couscous into a bowl.  Add black beans and parmesan cheese, and stir together until mixed.
6. Place the carrot “bolts” into the holes in the green peppers to create Frankenstein. Fill the peppers with the couscous mixture and sprinkle extra cheese on top.
7. Place back in the oven just long enough to melt the cheese, 2-3 minutes.

 

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