Moroccan Chickpea-and-Couscous-Stuffed Peppers

Yield: 2 servings (serving size: 2 pepper halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 460
  • Calories from fat: 28%
  • Fat: 14.4g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.2g
  • Protein: 18.4g
  • Carbohydrate: 67.7g
  • Fiber: 6.3g
  • Cholesterol: 25mg
  • Iron: 5.8mg
  • Sodium: 959mg
  • Calcium: 226mg


  • 2 large red bell peppers
  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 1/3 cups drained canned chickpeas (garbanzo beans)
  • 3/4 cup vegetable broth
  • 1/3 cup uncooked couscous
  • 1/2 cup (2 ounces) crumbled feta cheese with garlic and herbs, divided
  • 2 tablespoons chopped fresh mint, divided
  • 2 tablespoons hot mango chutney


  1. Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
  2. Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes. Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint. Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney.
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