Moroccan Chickpea and Couscous Stuffed Peppers

Name: Moroccan Chickpea and Couscous Stuffed Peppers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 large red bell peppers; 2 tsp olive oil; 4 garlic cloves; 0.5 tsp ground cumin; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 1.333 cup drained canned chick-peas; 0.75 cup vegetable broth; 0.333 cup uncooked couscous; 0.5 cup crumbled feta cheese with garlic and herbs; 2 tbsp chopped of fresh mint; 2 tbsp hot mango chutney

Red bell peppers, chick-peas and couscous come together in this dish, fragrant with cumin and turmeric and simmered on the stove.

20 min · Serves 2 · Easy

Method

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Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: easy

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.
5 min
2
Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes. Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat.
3
Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint.
5 min
4
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.