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1
Preheat the oven to 375F.
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2
Bring the water to a boil in a small saucepan and stir in the couscous.
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3
Remove from the heat and let stand for 5 minutes.
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4
Peel the onion and cut into 1/2-inch pieces.
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5
Cut the ends of the stems off the mushrooms and thinly slice.
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6
Peel the carrot and cut into 1/4-inch cubes.
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7
Generously coat a saute pan with cooking spray and add the onion, mushrooms, and carrot.
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8
Cook over medium heat, stirring frequently, for 10 minutes, or until the mushrooms are soft.
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9
Remove from the heat, add the couscous and peas, and stir until combined.
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10
Season with salt and pepper.
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11
Cut the tops off of the peppers and remove and discard the seeds.
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12
Place the peppers in a baking pan, trimming the bottoms, if necessary, to make them stand up.
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13
Fill the peppers with the couscous mixture and cover the pan with aluminum foil.
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14
Bake for 30 to 40 minutes, until the peppers are soft.
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15
Remove from the oven and serve immediately.
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16
At first glance mushrooms seem rather insignificant nutritionally.
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17
In fact, the only numbers on the nutrition labels that arent zeros are 20 calories and 3 grams of carbs.
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18
But, if you dig a little further you will find that they are actually an excellent source of selenium, a mineral that works closely with vitamin E to produce antioxidants that can decrease the risk of cancer and other diseases of aging.
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19
They also contain a significant amount of potassium, which helps maintain normal heart rhythm, fluid balance, muscle, and nerve function.
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20
And all this time I just thought they tasted good.
