National Sunflower Association - link home
About NSA Join NSA Contact Us Facebook YouTube
All About Sunflower


Health & Nutrition

Cardiovascular Benefit of NuSun Oil

Comparison to Other
Seeds, Nuts & Fruits

Confection Kernel
Nutrient Composition

Dietary Guidelines
Include Sunflower

Facts About Trans Fats

Facts About Vitamin E

NuSun: Today's Healthy
Oil Choice

Oils in Traditionally
Healthy Diets


Research Supports
Trans-Free NuSun

Role of Healthy Oils

Seeds: An Ideal Snack

Sunflower Oil Fatty Acid Profiles

Sunflower Seeds - A
Winning Team!

Sunflower Seeds &
Cholesterol Reduction

The Amazing Kernel - A Powerhouse of Benefits

The Power of Sunflower Seeds

Sunflower Seed and Kernel

Sunflower Oil


Calendar of Events

Media Center

Photo Gallery

Sunflower Statistics

International Marketing


Meal/Wholeseed Feeding

Sunflower Magazine



Daily Market News
Sign Up for Newsletter
Online Catalog
Online Directory
Google Search
Printer Friendly Version
You Are Here Health and Nutrition > Recipes

Health and Nutrition

Greek Stuffed Peppers

Greek Stuffed Peppers As pretty as they are tasty, the olives and feta make these "Greek" so please don't use substitutes for those! Add some cooked chicken or fish and you have a hearty main dish.

1 cup vegetable broth or tomato juice
1 cup whole wheat couscous
4 red, yellow, or green peppers
salt to taste
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon sunflower oil
1 teaspoon dried oregano
cup finely chopped red onion
cup chopped black olives
2 cups chopped watercress or flat-leaf parsley
cup finely crumbled feta cheese
cup toasted sunflower kernels

Heat broth to boiling in a medium saucepan; remove from heat, stir in couscous, cover and leave for 10 minutes. Fluff couscous with a fork and leave uncovered to cool. Meanwhile, preheat oven to 375 degrees F.

Fill a large pot half full of water and bring to a boil. Cut tops from peppers, remove seeds and membranes and then immerse into boiling water. Cook, covered, for 4-5 minutes until just tender. Coat 4 custard cups with oil and stand a pepper upright in each. Sprinkle inside of peppers with salt, if desired.

In a small bowl, combine vinegar, water, oil, teaspoon salt and oregano; mix well. Pour over couscous and stir in along with the onion, olives, watercress, feta and sunflower kernels.

Fill peppers, packing lightly. Place custard cups in an 8 or 9 inch cake pan and bake about 15 minutes or until heated through. Just before serving, quickly reheat remaining couscous. On individual serving dishes or on one platter, place the baked peppers on a bed of reheated couscous.
4 servings
Per serving -- Calories: 400; Total Fat: 14.6 g; Carbohydrate: 58 g; Sat. Fat: 3.8 g; Dietary Fiber: 10 g; Cholesterol: 16 mg; Protein: 14 g; Sodium: 767 mg; Calcium: 162 mg

Back to Categories Next

Top of the Page

copyright 2016 National Sunflower Association