Moroccan Chickpea And Couscous Stuffed Peppers Recipe

Name: Moroccan Chickpea And Couscous Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers; 2 teaspoons olive oil; 4 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1 1/3 cups drained canned chick-peas (garbanzo beans); 3/4 cup vegetable broth; 1/3 cup uncooked couscous; 1/2 cup crumbled feta cheese with garlic and herbs, divided; 2 tablespoons chopped of fresh mint, divided; 2 tablespoons hot mango chutney

Servings: persons

2 large red bell peppers
2 teaspoons olive oil
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/3 cups drained canned chick-peas (garbanzo beans)
3/4 cup vegetable broth
1/3 cup uncooked couscous
1/2 cup crumbled feta cheese with garlic and herbs, divided
2 tablespoons chopped of fresh mint, divided
2 tablespoons hot mango chutney

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

320

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 large red bell peppers, 2 teaspoons olive oil, 4 garlic cloves, minced, 1/2 teaspoon ground cumin, and more.

Yes, Moroccan Chickpea And Couscous Stuffed Peppers falls under the Vegetarian 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.

Moroccan Chickpea And Couscous Stuffed Peppers

How did you like this recipe?

Frequently Asked Questions