Moroccan Chickpea and Couscous Stuffed Peppers

By Jennifer

You can assemble this dish ahead, if you like;  reheat peppers, covered with foil, in a 350 degree oven for 20 minutes or until heated through.  This would pair well with warm pita bread, too.

Serves 4 – adapted from Cooking Light

  • 4 large red bell peppers
  • 1 TBS olive oil
  • 8 garlic cloves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 2 15.5-oz cans chickpeas, rinsed and drained
  • 1 1/2 cups water
  • 2/3 cup whole wheat couscous
  • 4 oz crumbled feta cheese with garlic and herbs
  • 4 TBS mango chutney
  • 4 TBS chopped fresh mint, divided

Slice peppers in half lengthwise, discarding seeds and membranes.  Place peppers cut-side down in a microwave-safe dish with a splash of water;  cover with foil.  Cook on HIGH in the microwave for 4 minutes, or until crisp-tender.  (You’ll need to do this in batches.)

Heat olive oil in a large skillet over medium heat;  add the garlic and cook, stirring occasionally, for about 2 minutes.

Add spices and cook, stirring, 1 minute.

Add chickpeas and water;  bring to a boil.  Stir in the couscous, cover the pan, and remove from heat.  Check the pan 5 minutes later;  the couscous should have absorbed all the liquid.

Off heat, stir in the cheese, chutney, and 2 TBS of the mint.  Fill the pepper halves and sprinkle with the remaining mint.

Serve with The Best Challah.


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