Moroccan Chickpea And Couscous Stuffed Peppers

  1. Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
  2. Heat the oil in a large saucepan over medium heat. Add garlic; saute 2 minutes.
  3. Add the cumin, turmeric, and cinnamon, and saute for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat.
  4. Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint.
  5. Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney.

red bell peppers, olive oil, garlic, ground cumin, ground turmeric, ground cinnamon, chickpeas, vegetable broth, couscous, feta cheese, mint, chutney

Taken from www.food.com/recipe/moroccan-chickpea-and-couscous-stuffed-peppers-405257 (may not work)

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