2 servings (serving size: 2 pepper halves)

How to Make It

Step 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.

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

May 24, 2013
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.

shadesofparis07's Review

February 02, 2009
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.