Moroccan Couscous Stuffed Peppers
You can never have too many main course recipes, so give Moroccan Couscous Stuffed Peppers a try. One serving contains 455 calories, 12g of protein, and 1g of fat. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up couscous, cilantro, vegetable broth, and a few other things to make it today. To use up the dried cherries you could follow this main course with the Homemade Berry Granola Parfaits as a dessert. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a vegan diet.
Instructions
Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice.
Let stand 20 minutes; drain.
Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot.
Sprinkle reserved cheese over stuffed peppers.
Bake 1 to 2 minutes longer or until cheese begins to melt.