Moroccan Stuffed Red Peppers

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Source: Mommy Logan

  • 4 lg red bell peppers
  • 4 tsp olive oil
  • 8 garlic cloves, minced
  • 1 tsp cumin, ground
  • 1 tsp turmeric, ground
  • 1/2 tsp cinnamon
  • 2 2/3 cups garbanzos, cooked and drained
  • 1 1/2 cups vegetable broth
  • 2/3 cup couscous, uncooked
  • 1 cup crumbled feta, garlic, and herbs
  • 4 tbs mint, fresh and chopped
  • 4 tbs mango chutney, hot

Cover peppers with heavy plastic wrap, cut in 1/2, discard the seeds and membranes. Microwave 5 minutes to crisp tender.

Saute garlic in olive oil for 2 minutes. Add cumin, turmeric and cinnamon and saute an addition 30 seconds. Add garbanzos and vegetable broth and bring to boil. Add couscous and let stand 5 minutes or until liquid is absorbed.

To couscous, add 1/2 cup feta and 2 tbs mint. Divide couscous mixture evenly among pepper halves. Top each pepper with 1 1/2 tsp feta, 3/4 tsp mint, and 1 1/2 tsp chutney.