Best Moroccan Couscous Stuffed Peppers Recipes

Moroccan Couscous Stuffed Peppers image

Provided by Cheri Liefeld

Categories Side Dish

Time 55m

Yield 4

Number Of Ingredients 15

1/2 cup raisins
1/2 cup chopped dried cherries
1/2 cup chopped dried apricots
1/2 cup orange juice
4 medium to large orange bell peppers
2 cups vegetable broth
1/2 cup water
Grated peel of 1 orange
1 1/2 cups uncooked couscous
1 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup crumbled chèvre (goat) cheese (4 oz)

Steps:

Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.

Nutrition Facts : ServingSize 1 Serving

Moroccan Chickpea and Couscous Stuffed Peppers image

Provided by dicentra

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 397.2, Fat 7.2, SaturatedFat 1, Sodium 488.4, Carbohydrate 71.7, Fiber 12.6, Sugar 7, Protein 13.9