It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Spinach, Parmesan And Couscous-Stuffed Poblano Peppers
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- #91546
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 medium poblano peppers
non-stick cooking spray
4 cups spinach, baby leaves, coarsely chopped
1 medium scallions, chopped
1 cup vegetable broth
2/3 cup uncooked couscous, toasted variety
1 cup grated Parmesan cheese, Parmigianno-Reggiano recommended
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup marinara sauce
directions
Slice tops off peppers; set aside. Remove seeds from peppers.
Bring a large pot of water to a boil. Add peppers and cook until tender, about 7 to 10 minutes. Drain well.
Meanwhile, coat a large skillet with cooking spray and set over medium-high heat. Finely chop reserved pepper tops (not including stem) and saute until tender, about 5 minutes. Add spinach and scallion to pan and saute until spinach is limp, about 3 minutes.
Add broth to skillet and bring to a boil. Stir in couscous, cover and reduce heat to low. Simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in Parmesan cheese, salt and pepper (Note: You can find toasted couscous in the ethnic departments of most supermarkets).
Spoon couscous mixture into peppers. Arrange peppers in a small microwave-safe baking dish and top with marinara sauce. Loosely cover dish with a microwave-safe cover or plastic wrap. Microwave on high for 2 minutes or until hot.
Alternatively, you can bake peppers in a preheated 350 degrees F oven for 15 minutes.
added by
dolce
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 19, 2009
The amount of couscous was too little for our poblanos. We had to double it. But it will depend on the size of the peppers you use. The couscous filling was very tasty and the recipe was easy to prepare. A nice change from stuffed bell peppers!