Couscous Stuffed Peppers

Serves: 4
Total Calories: 358


2 tablespoons olive oil
1 cup diced onion, fresh or frozen
1/2 cup shredded carrot (about 2 ounces)
1/2 teaspoon pumpkin pie spice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (14-ounce) can vegetable broth
1 cup canned chickpea, drained and rinsed
3/4 cup instant couscous
salt and ground black pepper to taste
ground black pepper, to taste
2 red bell peppers, split lengthwise and seeds removed
6 ounces fresh goat cheese (chèvre)


Heat the oil in a saucepan over medium heat. Add the onion and carrot and sauté until tender, about 4 minutes. Add the spices and cook briefly, just until the aroma of the spices is pronounced. Add 1 cup of the broth and heat to boiling. Stir in the chickpeas and couscous to moisten remove from the heat, cover, and let rest until the couscous is tender, about 5 minutes.

Place the peppers, cut-sides up, in a shallow baking dish just large enough to hold them snugly. Spoon 1/4 cup couscous into each pepper shell nestle an ounce of chèvre in the center of each pepper. Fill with the remaining couscous and top with a small nugget of the remaining chèvre. Pour the remaining broth around the peppers, cover tightly with foil, and bake until steaming and tender, about 45 minutes serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 358
Calories from Fat: 161

This Couscous Stuffed Peppers recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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