Tired of traditional stuffed peppers? Try this quick and easy version instead. The spiced couscous filling can also be served on its own, either warm or at room temperature.Meal Plan: Serve with prepackaged baked, marinated tofu slices. End the meal with strawberry sorbet.
- 1 cup couscous
- 3 tsp. olive oil
- 4 medium bell peppers (any color), sliced in half lengthwise and seeded
- 1 medium red onion, finely chopped (1 cup)
- 3 cloves garlic, minced
- 1/2 cup golden raisins
- 1 1/2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 15-oz. can garbanzo beans, rinsed and drained
- 1/2 cup chopped flat-leaf parsley
- 2 Tbs. fresh lemon juice (from 1/2 lemon)
- 2 Tbs. chopped cilantro or sprigs of cilantro
In medium bowl, combine couscous and 11/4 cups boiling water. Cover bowl and let stand 5 minutes.
Meanwhile, in large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add bell pepper halves and cook, turning once, until starting to soften, 6 minutes. Remove peppers and set aside. Heat another 1/2 teaspoon oil in skillet. Add onion and cook, stirring often, until softened, 6 to 7 minutes. If pan is dry, add 1/2 teaspoon oil. Add garlic, raisins, cumin and cinnamon and cook, stirring often, 2 minutes.
Transfer onion mixture to large bowl. Add couscous, beans, parsley, lemon juice and salt and pepper to taste. Spoon about 2/3 cup mixture into bell pepper halves, pressing gently to pack.
Heat remaining 1 teaspoon oil in skillet. Add stuffed peppers skin side down and cook until skins start to blister and brown, about 5 minutes. Gently turn peppers over to brown couscous mixture, about 2 minutes.
Transfer peppers to individual plates, sprinkle with chopped cilantro or cilantro sprigs and serve.
- Calories: 357
- Carbohydrate Content: 91 g
- Fat Content: 5 g
- Fiber Content: 9 g
- Protein Content: 14 g
- Saturated Fat Content: 1 g
- Sodium Content: 333 mg