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Moroccan Couscous Peppers

Yield 2 servings

Ingredients

  • 2 large red bell peppers (about 1 pound)
  • Olive oil-flavored vegetable cooking spray
  • 1/2 cup chopped onion
  • 1/4 cup sliced mushrooms
  • 1/4 cup sliced celery
  • 1/4 cup chopped peeled Rome apple
  • 1 garlic clove, minced
  • 3/4 cup low-salt chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground turmeric (optional)
  • 1/2 cup uncooked couscous
  • 1 teaspoon olive oil
  • 2 tablespoons raisins
  • 1 tablespoon pine nuts, toasted
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 287
  • caloriesfromfat 29 %
  • fat 9.2 g
  • satfat 1.8 g
  • monofat 3.4 g
  • polyfat 2.6 g
  • protein 8.3 g
  • carbohydrate 49.1 g
  • fiber 7.1 g
  • cholesterol 0.0 mg
  • iron 4.8 mg
  • sodium 355 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.

  3. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, mushrooms, celery, apple, and garlic; sauté 3 minutes. Remove from heat; set aside.

  4. Combine broth, salt, cumin, pepper, and turmeric in a medium saucepan. Bring to a boil; stir in couscous and oil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Add onion mixture, raisins, pine nuts, and parsley; stir well. Divide couscous mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish; bake at 350° for 15 minutes.