Chicken And Couscous Stuffed Bell Peppers

• 8 large red bell peppers, divided
• Cooking spray
• 1 1/2 cups cooked Israeli couscous
• 1/3 cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh mint
• 2 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice, divided
• 1 teaspoon honey, divided
• 5/8 teaspoon kosher salt, divided
• 3/4 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
• 1.5 ounces crumbled goat cheese (about 1/3 cup)
• 4 cups baby arugula

1. Place oven rack in top third of oven. Preheat broiler to high.
2. Line a jelly-roll pan with foil. Cut off top third of each pepper (with stem); reserve 4 pepper tops. Remove seeds and membranes from peppers; discard. Arrange peppers on their sides on prepared pan; coat with cooking spray. Broil 8 minutes or until charred, turning after 4 minutes. Place 4 peppers, cut sides up, in an 8-inch square glass or ceramic baking dish. Wrap remaining 4 peppers in foil. Let stand 10 minutes; peel and discard skins. Reserve 4 peeled peppers.
3. Combine couscous, parsley, mint, 1 tablespoon oil, 1 tablespoon juice, 1/2 teaspoon honey, 1/2 teaspoon salt, cumin, crushed red pepper, and chicken in a medium bowl. Stir in goat cheese. Spoon 3/4 cup chicken mixture into each pepper in dish. Top peppers with reserved 4 pepper tops. Broil 3 minutes.
4. Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, remaining 1/2 teaspoon honey, and remaining 1/8 teaspoon salt in a bowl, stirring with a whisk. Add arugula; toss. Serve with stuffed peppers.

red bell peppers, cooking spray, couscous, parsley, fresh mint, olive oil, lemon juice, honey, kosher salt, ground cumin, red pepper, skinless, goat cheese, baby arugula

Taken from www.myrecipes.com/recipe/chicken-couscous-stuffed-bell-peppers (may not work)