Chicken And Couscous Stuffed Bell Peppers Recipe

Name: Chicken And Couscous Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 large red bell peppers, divided, Cooking spray, 1 1/2 cups cooked Israeli couscous, 1/3 cup chopped fresh flat-leaf parsley, and more.

Yes, Chicken And Couscous Stuffed Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Couscous Stuffed Bell Peppers

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