Meatless Moroccan Stuffed Peppers
Total Time:1 hour; 15 minutes active
Add some zing to your dinner with these harissa-flavored stuffed peppers. Couscous is quick, with only a few minutes of stove time required to make a tender, fluffy stuffing. Ricotta stands in for the fresh Moroccan cheese used in traditional dishes, and raisins add a complementary sweetness.
- 4 large green bell peppers
- 1/2 cup couscous
- 1 teaspoon ground cumin
- 1 teaspoon salt, divided
- 1 1/2 tablespoons harissa sauce
- 1 15-ounce can chickpeas, drained
- 1 cup diced tomatoes, drained
- 1/2 cup raisins
- 8 ounces ricotta cheese
- Cut the caps from the peppers by cutting in a circle around the stem and cut peppers in half lengthwise. Place the peppers in a casserole dish. Trim away the seeds and white membranes.
- In a small pot, bring ¾ cup water to a boil, then add the couscous, cumin and salt. Return to a boil, reduce to low heat, cover and simmer for 15 minutes, until couscous has absorbed all the water. Remove from heat and fluff the couscous with a fork.
- Preheat the oven to 400 F.
- In a large bowl, combine the drained chickpeas, tomatoes, raisins and ricotta cheese and stir to mix. Add the couscous and harissa, folding in.
- Stuff the couscous mixture into the peppers. If there is extra mixture, spoon it into the bottom of the baking pan. Place the pepper tops back on each pepper like a lid, pressing down firmly. Cover the pan loosely with foil or a lid.
- Bake for about 35 to 40 minutes, until the peppers are tender. Serve hot.
These veggie peppers make a full meal on their own, but also pair well with grilled chicken or Merguez sausages.
390 calories, 10 g. fat, 30 mg. cholesterol, 930 mg. sodium, 59 g. carbohydrate, 10 g. fiber, 17 g. protein