Couscous-Stuffed Peppers
Source of Recipe
MSN House & Home
List of Ingredients
4 medium green or red sweet peppers
1-1/4 cups reduced-sodium chicken broth
1 15-ounce can garbanzo beans, rinsed and drained
1/4 cup chopped onion
1 large clove garlic, minced
1 teaspoon ground cumin
1 teaspoon toasted sesame oil
1 cup couscous
1 cup prepared light meatless spaghetti sauce
Recipe
Cut about 1 inch off the top of each pepper. Discard seeds and membranes. Finely chop the pepper tops (you should have about 1/4 cup).
Cook pepper shells in boiling water for 5 minutes. Drain on paper towels. (Or, place peppers, cut side down, in a 2-quart square microwave-safe baking dish. Cover dish with microwave-safe plastic wrap. Microwave on 100 percent power [high] for 5 to 7 minutes or until crisp-tender, turning dish once.)
In a medium saucepan combine chicken broth, garbanzo beans, onion, garlic, cumin, sesame oil and chopped pepper; bring to boiling. Reduce heat and simmer for 2 minutes. Stir in couscous. Remove from heat; cover and let stand for 5 minutes.
In a 2-quart square baking dish place drained peppers with their cut sides up. Fluff couscous mixture with a fork. Fill peppers with couscous mixture. Spoon any remaining couscous mixture into the dish around the peppers. Bake in a 375 degree F. oven about 15 minutes or until heated through. (Or, cover with vented plastic wrap. Microwave on high for 2 to 3 minutes or until heated through, turning dish once.)
Meanwhile, in a small saucepan heat the spaghetti sauce. To serve, spoon sauce over stuffed peppers.
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