6 medium green peppers, use green poblano peppers
1 serving cooking spray (5 one-second sprays per serving)
4 cup spinach, baby leaves, coarsely chopped
1 medium scallion, chopped
1 cup vegetable broth
2/3 cup uncooked couscous, toasted-variety
1 cup grated Parmesan cheese, Parmigianno-Reggiano recommended
1/4 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 cup marinara sauce
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 sauté until tender, about 5 minutes. Add spinach and scallion to pan and sauté 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 the peppers in a preheated 350°F oven for 15 minutes.
Yields 1 stuffed pepper per serving