Grilled Vegetable 'N Chicken Stuffed Peppers

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 30 min


  • 1/4 cup I Can't Believe It's Not Butter!® Spread
  • 1 small sweet onion, finely chopped
  • 1 small zucchini
  • 1 cup chopped shiitake mushrooms or cremini mushrooms
  • 1 clove garlic
  • 1/4 tsp. dried Italian seasoning
  • 2 cups diced rotisserie chicken
  • 1/2 cup whole wheat couscous, cooked according to package directions
  • 4 large red, orange and/or yellow bell peppers, halved lengthwise and seeded


  1. Melt I Can't Believe It's Not Butter!® Spread in large nonstick skillet and cook onion, zucchini and mushrooms, stirring occasionally, 5 minutes or until vegetables are tender. Stir in garlic and Italian seasoning and cook 1 minute. Stir in chicken and cooked couscous. Season, if desired, with ground black pepper. Evenly stuff red pepper halves.
  2. Arrange 2 pepper halves in 12 x 18-inch piece heavy-duty aluminum foil. Wrap foil loosely around peppers, sealing edges airtight with double fold. Repeat with remaining peppers. Grill 30 minutes or until peppers are tender.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 330
Calories from Fat 60
Total Fat 10 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 150 mg
Total Carbs 32 g
Dietary Fiber 7 g
Sugars 9 g
Protein 28 g
Calcium 4 %
Iron 15 %
Vitamin C 360 %
Vitamin A 110 %