Serves 4
50 min
Couscous-Stuffed Peppers
Recipe GLPR23db2d69eb8431
Roasted red bell pepper halves filled with a flavorful Mediterranean couscous mixture made with chickpeas, aromatic spices, and topped with creamy goat cheese. A wholesome vegetarian main course that combines tender roasted peppers with a warm, hearty grain and legume filling.
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Ingredients
2 tablespoons olive oil
1 large onion, diced
1 large carrot, peeled and grated
1 teaspoon ground coriander seed
1 teaspoon cumin
14 ounces vegetable broth
1 cup chickpeas, drained and rinsed
3/4 cup couscous
2 red bell peppers, halved lengthwise with seeds and membranes removed
6 ounces fresh goat cheese
Directions
Preheat your oven to 375°F. Arrange the red bell pepper halves cut-side up on a baking sheet lined with foil or parchment paper, and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until softened. Stir in the grated carrot and cook for another 2 minutes, stirring occasionally.
Add the ground coriander seed and cumin to the skillet, stirring constantly for about 30 seconds until fragrant.
Pour the vegetable broth into the skillet and bring to a boil. Stir in the chickpeas and couscous, then remove from heat.
Cover the skillet tightly and let it stand for 5 minutes to allow the couscous to absorb the liquid.
Fluff the couscous mixture with a fork and divide evenly among the prepared pepper halves, mounding the filling slightly.
Crumble or portion 1.5 ounces of goat cheese over the top of each filled pepper half.
Bake at 375°F for 20-25 minutes until the peppers are tender when pierced with a fork and the cheese is heated through.
Remove from the oven and let cool for 2 minutes before serving.
