1/2 cup (2 ounces) crumbled feta cheese with garlic and herbs, divided
2 tablespoons chopped fresh mint, divided
2 tablespoons hot mango chutney
How to Make It
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.
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.
An excellent dinner, edible bell pepper bowl and add. The chickpea mixture is so good you can skip the bell pepper if you're not a fan - great spices, salty chickpeas, fresh mint, and the sweetness of the chutney were a great combination. The bell pepper was actually my least favorite part. Maybe I'd stuff this in eggplant next time.
It was okay, but could definitely be improved. It's a good recipe to start with and then add your own ingredients. We ended up doubling the couscous because it looked a little sad in the pan. I agree with the first review that you really can't taste the spices because they're covered up by the chutney and the feta. If I make it again I may add golden raisins and pine nuts for more flavor and skip the cheese.
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