Very good, exotic recipe that can easily be done at home! I will make them a little spicy next time, maybe with some chile powder or a spicy salsa topping- i think that would really enhance the flavors. The great thing about these is you can prepare a lot of the filling to freeze for later and just use however many peppers you like.
Mediterranean Stuffed Peppers
Photo: Kate Sears, Food Styling: Paul Grimes
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Amount per serving
- Calories: 343
- Fat: 10g
- Saturated fat: 3g
- Protein: 20g
- Carbohydrate: 44g
- Fiber: 8g
- Cholesterol: 37mg
- Sodium: 890mg
- 1/3 cup couscous
- 2 teaspoons cumin
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon sugar
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 8 ounces ground beef
- 1 medium onion, chopped
- 2 teaspoons grated fresh ginger
- 1 8-oz. can tomato sauce
- 1 15-oz. can chickpeas, drained and rinsed
- 8 dried apricots, chopped into 1/4-inch dice
- 4 green bell peppers (about 6 1/2 oz. each), tops sliced off, seeded and cored
- 1. Bring 1/2 cup lightly salted water to a boil. Stir in couscous. Cover, remove from heat and let stand until water has absorbed, about 5 minutes. Fluff couscous lightly with a fork and re-cover. In a small bowl, combine cumin, cinnamon, sugar and 1/2 tsp. salt.
- 2. Warm oil in a large skillet over medium-high heat. Add garlic and sauté until golden, about 1 minute. Add beef and cook, stirring and breaking it up, until no longer pink, about 4 minutes. Add onion and ginger and cook, stirring, until onion begins to soften, about 4 minutes longer. Sprinkle cumin mixture over beef and sauté for 1 minute.
- 3. Reduce heat to medium-low and stir in tomato sauce, 1/2 cup water, chickpeas and apricots. Stir well, scraping up any browned bits from bottom of skillet. Remove from heat and stir in couscous.
- 4. Preheat oven to 375°F and mist an 8-inch square baking dish with cooking spray. If peppers don't stand upright, cut a tiny slice off bottoms of peppers to level. Stuff peppers with meat mixture; place them in baking dish. Pour 1/4 cup water into baking dish, cover with foil and bake until peppers are tender when pierced with a knife, about 45 minutes.
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