MOROCCAN COUSCOUS STUFFED PEPPERS

Moroccan Couscous Stuffed Peppers image

Provided by Cheri Liefeld

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