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Moroccan Couscous Stuffed Peppers

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Cheri Liefeld
Created Aug 21, 2012
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Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.

Moroccan Couscous Stuffed Peppers

  • Prep Time 30 min
  • Total 55 min
  • Servings 4
  • Ingredients 15
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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)

Instructions

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

Nutrition

Nutrition Facts are not available for this recipe

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