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Moroccan Couscous Stuffed Peppers

Blogger Cheri Liefeld of Adventures in the Kitchen turns her favorite couscous recipe into a stuffing for colorful bell peppers.

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Prep Time 30 min
Total Time 55 min
Servings 4

Ingredients

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)

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Directions

1 Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
2 Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
3 In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
4 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.
5 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.

EXPERT TIPS

Expert Tips

If the bell peppers don’t stand upright, cut a thin slice from the bottom of each pepper. Save the pepper tops after removing them, if desired, to place alongside the stuffed peppers when serving.

If you want the peppers to be more tender, cover them while baking and uncover for the last few minutes with the cheese on top.

To get 1 cup of green onions, you’ll need about 16 medium onions.

If orange peppers aren’t available at your grocery store or farmers’ market, use red or yellow peppers.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 10/28/2012 5:45:18 PM REPORT ABUSE efobefoq said:

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These are wonderful!!! I only made a couple small changes. I cut the recipe in 1/2 because I was cooking for 2, and I used the juice of 1 orange and then used broth to equal 1 c. of liquid. I did this because I wanted to add extra flavor since I omitted the salt altogether because of dietary restrictions. I also substituted low sodium chicken broth since that is what I had on hand. It was an amazing meal!!!

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