Dinner Tonight: Couscous-Stuffed Peppers Recipe

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 large carrot, peeled and grated
• 1 teaspoon coriander seed, ground
• 1 teaspoon cumin
• 14 ounces vegetable broth (or substitute chicken)
• 1 cup chickpeas, drained and rinsed if canned
• 3/4 cup couscous
• 2 red bell peppers, split lengthwise, seeds and membranes removed
• 6 ounces fresh goat cheese (chevre)

1. Preheat the oven to 350u0b0F. Over medium heat, saute the onion and carrot in the olive oil until tender but not browned, 4-5 minutes. Add the spices and stir, cooking for about two minutes to allow the flavors to marry.
2. Arrange the pepper halves in a baking dish so they are snug. Pour the remaining broth in the bottom of the dish.
3. Spoon 1/4 cup of the couscous mixture into each pepper half, then nestle an ounce of goat cheese into the center. Distribute the remaining couscous mixture amongst the peppers, pressing down to fill the corners, and top with the remaining goat cheese.
4. Cover the dish tightly with tinfoil and bake until steamed and tender, about 30 minutes. Remove the foil and cook for an additional 5 minutes, or broil briefly to brown the tops.

olive oil, onion, carrot, coriander seed, cumin, vegetable broth, chickpeas, couscous, red bell peppers, goat cheese

Taken from www.seriouseats.com/recipes/2008/10/couscous-stuffed-peppers-recipe.html (may not work)