Dinner Tonight: Couscous-Stuffed Peppers Recipe Recipe

Name: Dinner Tonight: Couscous-Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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 350u00b0F. 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.

366

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large onion, diced, 1 large carrot, peeled and grated, 1 teaspoon coriander seed, ground, and more.

Yes, Dinner Tonight: Couscous-Stuffed Peppers Recipe 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.

Dinner Tonight: Couscous-Stuffed Peppers Recipe

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