Giant Couscous and chicken Stuffed Bell Peppers

Recipe by AsifDifficulty: Easy
Servings

2-4

servings
Cooking time

30

minutes

Ingredients

  • • 2 cups cooked Giant Israeli couscous (250g uncooked Giant Israeli couscous)

  • • 8 large red bell peppers, divided

  • • Oil Cooking spray

  • • 1/2 cup chopped fresh flat-leaf parsley

  • • 3 tablespoons chopped fresh mint

  • • 2 tablespoons olive oil

  • • 2 tablespoons fresh lemon juice

  • • 1 teaspoon honey

  • • teaspoon salt

  • • ¾ teaspoon cumin

  • • ¼ teaspoon crushed red pepper

  • • 2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)

Directions

  • Warm oven at high temperature.
  • Line a pan with foil. Cut off top third of each pepper. reserve 4 pepper tops. Remove seeds from peppers and clean inside.
  • Arrange all 8 peppers on prepared pan; coat with cooking spray. Broil 8 minutes or until charred, turning after 4 minutes.
  • Place 4 peppers, cut sides up, in a medium glass pan or ceramic baking dish.
  • Remaining 4 peppers Wrap in foil. Let stand 10 minutes; peel and discard skins.
  • cut to dices 4 peeled peppers and Reserve.
  • Combine couscous, diced peeled peppers, parsley, mint, oil, juice, honey, salt, cumin, crushed red pepper, and chicken in a medium bowl. Spoon 3/4 cup chicken mixture into each pepper in dish. Cover with reserved tops.
  • Broil in oven for 10-15 minutes.
  • Serve hot.

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