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Moroccan Couscous Stuffed Peppers

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Moroccan Couscous Stuffed Peppers
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  • Prep 30 min
  • Total 55 min
  • Servings 4
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Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.
By Cheri Liefeld
Created Aug 21, 2012


  • 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)


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    To get 1 cup of green onions, you’ll need about 16 medium onions.
  • tip 4
    If orange peppers aren’t available at your grocery store or farmers’ market, use red or yellow peppers.


Nutrition Facts are not available for this recipe
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