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.
- Serving Size: 4 Servings
- 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