Stuffed Peppers with Roasted Brown Rice Couscous

Variation: Use bell peppers instead of poblano chili peppers.

Cooking Instructions:

    • 1 box of Lundberg Roasted Garlic & Olive Oil Roasted Brown Rice Couscous, cooked according to package directions
    • 6 fresh poblano chili peppers, halved lengthwise and seeded
    • 1 (10 ounce) package of frozen corn, thawed
    • 1/3 cup of goat cheese, crumbled (or feta, bleu cheese)
    • 1 (24.5 ounce) jar of Amy’s Tomato Basil Premium Organic Pasta Sauce
    • 2 green onions, sliced for garnish

    Broil poblano peppers, cut side down in a rimmed broiler pan, until charred and tender, turning halfway through, for about 8 minutes.

    Stir goat cheese and corn kernels into cooked couscous.

    Heat oven to 400°F. Divide the couscous among the roasted peppers and top with sauce. Bake until heated through, about 10-15 minutes. Garnish with sliced green onions when serving.

    Serves 6.