Prep 15 mins
Cook 50 mins
Fluffy couscous makes a light stuffing for these peppers.
- 4 large bell peppers
- 5 1⁄2 ounces couscous
- 2 garlic cloves, minced
- 4 tomatoes, peeled and sliced
- 1 (14 ounce) can chickpeas, drained
- 3 ounces green beans, trimmed and chopped
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon cumin seed
- 1⁄2 tablespoon ground coriander
- 1⁄4 teaspoon cayenne pepper
- Preheat the oven to 350F/180C/gas mark 4.
- Place couscous in a shallow dish and cover with 300ml of boiling water; cover the dish with clingfilm and set aside for 5 minutes.
- Cut 'lids' off the tops off the peppers and scrape the seeds out from inside; place the peppers and their lids in a large saucepan and cover with boiling water; cook the peppers for 5 minutes, drain and set aside to cool.
- Heat the oil in a large frying pan, add the cumin seeds, coriander and cayenne pepper and fry for a few seconds before adding the onion and garlic; fry gently for 3-5 minutes until the onion is transparent.
- Add the tomatoes, chickpeas and green beans, stir to mix and fry for a further 2-3 minutes; stir in the couscous and remove from the heat.
- Stand the peppers up in a shallow dish, fill the pepper cavities with couscous mix, put on their lids; bake for about 35-40 minutes.
Very good. This recipe could use a bit more spice. Also, I chopped the tomatoes...just couldn't see how slicing them was going to work.