Learn how to make Couscous-Spinach Stuffed Peppers, one of Rita's recipes for high fiber for normal bowel function.

Couscous-Spinach Stuffed Peppers


  • ¾ cup uncooked regular or whole wheat couscous
  • 1 tablespoon canola oil
  • ½ cup finely chopped yellow onion
  • 3 cups fresh spinach, chopped
  • 1 teaspoon dried oregano
  • 2¼ cups water, divided
  • 4 medium colorful bell peppers

Sauce Ingredients:

  • ½ cup roasted bell peppers
  • ½ cup tomato sauce
  • ¼ teaspoon ground red pepper


  1. Heat large nonstick skillet over medium-high heat. Add couscous and lightly roast for 5 minutes, stirring occasionally. Remove couscous to plate. Set aside.
  2. In same skillet, heat oil. Add onion; cook 2-3 minutes until onion is translucent. Add spinach and oregano. Cook 1-2 minutes, until spinach is wilted. Add 2 cups water; bring to a boil. Stir in couscous and return to boil. Reduce heat to a simmer, cover and cook 7 minutes or until water in absorbed.
  3. Cut off ½ -inch from tops of bell peppers and remove the seeds and membranes. Fill peppers with couscous mixture and cover the pepper tops.
  4. Place pepper in deep skillet that holds the 4 pepper upright. Add ¼ cup water to bottom of skillet. Bring water to a boil over medium-high heat and cover tightly with lid. Cook 8-9 minutes, until peppers are slightly soft. Remove peppers onto serving dish.
  5. Meanwhile place the sauce ingredients into food processor. Cover; process until smooth. Transfer to small microwave-safe bowl and microwave on HIGH for 2 minutes, stirring once in between. Pour sauce over peppers or serve alongside.

Makes 4 servings.