Moroccan Couscous Peppers Recipe

Name: Moroccan Couscous Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers (about 1 pound); Olive oil-flavored vegetable cooking spray; 1/2 cup chopped onion; 1/4 cup sliced mushrooms; 1/4 cup sliced celery; 1/4 cup chopped peeled Rome apple; 1 garlic clove, minced; 3/4 cup low-salt chicken broth; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper; 1/8 teaspoon ground turmeric (optional); 1/2 cup uncooked couscous; 1 teaspoon olive oil; 2 tablespoons raisins; 1 tablespoon pine nuts, toasted; 1 tablespoon chopped fresh parsley

Servings: persons

2 large red bell peppers (about 1 pound)
Olive oil-flavored vegetable cooking spray
1/2 cup chopped onion
1/4 cup sliced mushrooms
1/4 cup sliced celery
1/4 cup chopped peeled Rome apple
1 garlic clove, minced
3/4 cup low-salt chicken broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground turmeric (optional)
1/2 cup uncooked couscous
1 teaspoon olive oil
2 tablespoons raisins
1 tablespoon pine nuts, toasted
1 tablespoon chopped fresh parsley

1
Preheat oven to 350u00b0.
2
Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
3
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, mushrooms, celery, apple, and garlic; saute 3 minutes. Remove from heat; set aside.
4
Combine broth, salt, cumin, pepper, and turmeric in a medium saucepan. Bring to a boil; stir in couscous and oil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Add onion mixture, raisins, pine nuts, and parsley; stir well. Divide couscous mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish; bake at 350u00b0 for 15 minutes.

192

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 17 ingredients. The key ingredients include: 2 large red bell peppers (about 1 pound), Olive oil-flavored vegetable cooking spray, 1/2 cup chopped onion, 1/4 cup sliced mushrooms, and more.

Yes, Moroccan Couscous 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.

Moroccan Couscous Peppers

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