I have tried several stuffed bell pepper recipes over the years and finally found one that is AMAZING! I doctored the recipe a little because I don’t use chicken stock (no one needs extra salt) and omitted cayenne pepper because my daughter doesn’t like anything too spicy. This dish is packed with protein and contains all the food groups. It is hardy enough to be a main course, makes an awesome lunch the next day and tastes great as a leftover. A new family favorite!
Ingredients
3 red bell peppers, halved, deseeded
½ cup dry couscous
1 t salt
¾ t olive oil
1 T lemon juice
¾ t curry powder
¾ t minced garlic
1 egg
1 lg stalk celery, chopped
2 green onions, sliced
¾ cup garbanzo beans
½ cup dried apricots, chopped
¾ cup cranberries
¾ cup walnuts, chopped
4 oz feta
Instructions
Prepare couscous according to the box instructions adding the salt (omit if couscous box instructs you to add salt), olive oil, lemon juice, curry powder and garlic when you add the dry couscous to the boiling water.
In a large bowl, beat egg lightly. Add all other ingredients and toss; then add couscous and mix. Stuff peppers with couscous stuffing and bake 20 minutes or until peppers are soft. Enjoy!
Click this link for the original recipe http://www.sunsetproduce.com/recipe/vegetarian-couscous-stuffed-ancient-sweets
