Couscous Stuffed Ancient Sweets (Red Peppers)

Name: Couscous Stuffed Ancient Sweets (Red Peppers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bell peppers (Ancient Sweets); salt; Stuffing; 1 cup chicken broth; 2 teaspoons kosher salt; 1 tablespoon olive oil; 2 tablespoons lemon juice; 1 tablespoon curry powder; 1 tablespoon garlic, minced; 1/4 teaspoon cayenne pepper; 3/4 cup couscous, dry; 1 cup garbanzo beans, drained (canned or measure after cooking); 2 celery ribs, large, cut 1/4 inch dice; 3 green onions, thinly sliced; 1 cup cranberries, dried and chopped (if fresh you will have to adjust for the juice); 1/2 cup apricot, dried chopped; 1 cup walnuts, toasted chopped; 1 cup feta cheese, crumbled; 1 egg, lightly beaten

Servings: persons

6 bell peppers (Ancient Sweets)
salt
Stuffing
1 cup chicken broth
2 teaspoons kosher salt
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon curry powder
1 tablespoon garlic, minced
1/4 teaspoon cayenne pepper
3/4 cup couscous, dry
1 cup garbanzo beans, drained (canned or measure after cooking)
2 celery ribs, large, cut 1/4 inch dice
3 green onions, thinly sliced
1 cup cranberries, dried and chopped (if fresh you will have to adjust for the juice)
1/2 cup apricot, dried chopped
1 cup walnuts, toasted chopped
1 cup feta cheese, crumbled
1 egg, lightly beaten

1
Preheat oven to 375F
2
Slitpeppers vertically down the center, leaving the stem intact. Gently spread peppers open and carefully remove the seeds. Season the inside with salt.
3
Stuffing:
4
Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. Bring to a quick boil over high heat. Stir in couscous.
5
Immediately remove from the heat and quickly cover with a tight lid. Set for 15 minutes.
6
After 15 minutes, exactly, remove the lid and fluff with a fork. Transfer the couscous to a large bowl. Add the remaining ingredients and toss to combine. Lightly pack the mixture into the peppers.
7
Place the peppers on a silpat lined baking sheet (or spray with cooking spray) and bake for about 15-20 minutes or until the filling is hot and the peppers are tender.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 6 bell peppers (Ancient Sweets), salt, Stuffing, 1 cup chicken broth, and more.

Yes, Couscous Stuffed Ancient Sweets (Red Peppers) falls under the Soups & Stews 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.

That's it — enjoy your meal!