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peppers begins to peel off. Remove from
oven and reserve in a medium sized bowl.
While the vegetables are roasting, cut the
tops off of the remaining peppers, and clean
out the seeds. Trim the bottom of the
peppers if necessary, so that each one
stands evenly on a plate. Place peppers
lying down in the baking pan. Once roasted
vegetables are finished, broil peppers in
toaster oven for about 10 to 15 minutes, until
slightly blackened but not too soft.
While the peppers are roasting, toss the
reserved vegetables with the basil, parsley,
couscous, and 1 cup of feta.
Remove peppers from oven and evenly
divide the couscous/vegetable mixture
among the peppers. Top each stuffed pepper
with 2 tablespoons of feta. Return to oven
and broil for 10 minutes, or until feta has
browned slightly.
Serve immediately.
Nutritional information per serving:
Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat 25g
• sat. fat 14g • chol. 76mg • sod. 1548mg • calc. 459mg
• fiber 5g
Roasted Root Vegetables
These vegetables are easy to prepare and
complement many meat dishes.
Makes 4 servings
2 tablespoons olive oil
½ pound small red potatoes*
½ cup peeled baby carrots
1 medium red onion, peeled, cut into
1-inch pieces
1 large yam, peeled, cut into ½-inch
pieces
1 teaspoon dried rosemary
¼ teaspoon coarsely ground black
pepper
¼ teaspoon kosher salt
Place rack in the Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position
A and preheat oven to 450ºF on the Bake or
Convection Bake setting. Add oil to an 11 x
7-inch baking pan and add red potatoes,
carrots and onion. Toss gently to coat evenly
with oil. Place in oven and bake for 10
minutes, stirring occasionally. Add yam
pieces and bake, stirring occasionally, until
vegetables are golden brown and soft but
not mushy, about 25 more minutes. Sprinkle
with rosemary, pepper and salt; toss to coat.
*Select small potatoes that are about 1 inch
in diameter. If not available, cut large
potatoes into 1-inch pieces.
Nutritional information per serving:
Calories 147 (43% from fat) • carb. 19g • pro. 2g • fat 7g
• sat. fat 1g • chol. 0mg • sod. 135mg
• calc. 33mg • fiber 6g
Baked Potatoes
The Cuisinart
®
Exact Heat
™
Convection
Toaster Oven Broiler makes perfect baked
potatoes with a fluffy interior and a crisp,
papery skin.
Makes 4 servings
4 Idaho potatoes (6 ounces each)
Place rack in the Cuisinart
®
Exact Heat
™
Convection Toaster Oven Broiler in position
A and preheat oven to 400ºF on Bake or
Convection Bake setting. Meanwhile, wash
and dry potatoes. Cut several small slits in
the top of each potato. Place directly on
rack in preheated oven and bake until soft
and easily pierced with a sharp knife, about
45 to 60 minutes. Remove from oven. To
serve, pinch open the top, fluff the interior
with a fork and serve topped with butter or
margarine and sour cream, if desired.
Variation: Substitute sweet potatoes or
yams for Idaho potatoes.
Nutritional information per serving:
Calories 192 (0% from fat) • carb. 44g • pro. 4g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 13mg
Cuisinart Rolls
An exceptionally light texture and buttery
taste make these rolls a winner.
Makes 16 rolls
6 ounces evaporated skim milk
1 package active dry yeast
1½ tablespoons sugar