If you’re looking for an easy, impressive and yummy dish that can be made in 30 minutes, try our recipe for Moroccan Stuffed Peppers with our Ras El Hanout Spice Blend.
2 garlic cloves, minced
Handful fresh mint, roughly chopped
2 tsp Masi Masa Ras El Hanout Spice Blend
Preheat oven to 350°F.
Cut bell peppers in half lengthwise, remove and discard seeds and membranes.
Arrange peppers on a parchment lined baking sheet.
Bake until peppers are tender, 15-20 minutes, remove from oven and set aside.
Heat oil in a large saucepan over medium heat.
Add minced garlic, sauté until soft, about 2 minutes.
Add chard or kale and sauté until just tender, about 2 minutes.
Stir in Masi Masa Ras El Hanout Spice Blend, sauté until incorporated, about 30 seconds.
Stir in drained chickpeas and broth, bring to a boil.
Stir in couscous; remove from heat.
Cover and let stand for 5 minutes until liquid is absorbed.
Stir in half of feta and mint (save rest for garnish).
Divide couscous mixture evenly between pepper halves.
Place filled peppers on serving dish.
To serve, scatter remaining feta and mint over top of peppers.
You can stuff peppers and refrigerate until you’re ready to serve. Just pop them back into 300° oven to heat them up (don’t forget to save feta and mint for topping)!