Moroccan Chickpea And Couscous Stuffed Peppers

• 2 large red bell peppers
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1 1/3 cups drained canned chick-peas (garbanzo beans)
• 3/4 cup vegetable broth
• 1/3 cup uncooked couscous
• 1/2 cup crumbled feta cheese with garlic and herbs, divided
• 2 tablespoons chopped of fresh mint, divided
• 2 tablespoons hot mango chutney

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)