Moroccan Stuffed Peppers

September 17, 2020 0 Comments

Serves 2 as main dish, 4 as appetizer

Shopping List

• 2 large red, orange or yellow bell peppers
• 2 garlic cloves, minced
• 1/2 head chard or kale, sliced crosswise into thin ribbons 
• Handful fresh mint, roughly chopped
• 2 tsp Masi Masa Ras El Hanout
• 3/4 C broth or stock (vegetable or meat-based)
• 1 can garbanzo beans
• 4 dried apricots, diced (optional)
• 1/4 C roasted cashews, walnuts or pine nuts (optional)
• 1 TBSP olive oil
• 1/3 C uncooked couscous
• 1/2 C feta cheese crumbles

Prepare Peppers

1. Preheat oven to 350°
2. Cut bell peppers in half lengthwise, remove and discard seeds and membranes
3. Arrange peppers on a parchment lined baking sheet
4. Bake until peppers are tender, 15-20 minutes, remove from oven and set aside

Prepare Filling & Serve

It’s actually faster if you prep (measure/chop up) all of the filling ingredients before you start cooking the filling.

1. Heat oil in a large saucepan over medium heat
2. Add minced garlic, sauté until soft, about 2 minutes
3. Add chard or kale and sauté until just tender, about 2 minutes
4. Stir in 2 tsp Masi Masa Ras El Hanout Spice Blend, sauté until incorporated, about 30 seconds
5. Stir in 1/2 C drained chickpeas and broth, bring to a boil
6. Stir in couscous; remove from heat
7. Cover and let stand for 5 minutes until liquid is absorbed
8. Stir in half of feta and mint (save rest for garnish)
9. Divide couscous mixture evenly between pepper halves
10. Place filled peppers on serving dish
11. 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)!

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