MENU
  • Print
    85
  • Save
    163
  • Pinterest
    8
  • Email
    4
  • Facebook
    2

Moroccan Couscous Stuffed Peppers

Moroccan Couscous Stuffed Peppers
  • Prep 30 min
  • Total 55 min
  • Servings 4

Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish. ...MORE+ LESS-

Cheri Liefeld Cheri Liefeld
August 21, 2012

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)

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment