Cooking Index - Cooking Recipes & IdeasMoroccan Griddled Peppers Recipe - Cooking Index

Moroccan Griddled Peppers

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.

Courses: Main Course, Vegetarian
Serves: 4 people

Recipe Ingredients

1 cup 237mlCouscous
3 teaspoons 15mlOlive oil
4 teaspoons 20mlBell peppers (any color) - halved lengthwise, (medium)
  And seeded
1   Red onion - finely chopped (medium)
3   Garlic cloves - minced
1/2 cup 80g / 2.8ozGolden raisins
1 1/2 teaspoons 7.5mlGround cumin
1/2 teaspoon 2.5mlGround cinnamon
1   Garbanzo beans - (15 oz) - rinsed, drained
1/2 cup 20g / 0.7ozChopped flat-leaf parsley
2 tablespoons 30mlFresh lemon juice
2 tablespoons 30mlChopped cilantro
  = (or sprigs of cilantro)

Recipe Instructions

In medium bowl, combine couscous and 1 1/4 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.

This recipe yields 4 servings.

Per Serving: 357 Cal; 14g Prot; 5g Total Fat (1 Sat. Fat); 91g Carb.; 0mg Chol; 333mg Sod.; 9g Fiber.

Source:
Vegetarian Times, September 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.