Moroccan Chickpea-and-Couscous Stuffed Peppers

Moroccan Chickpea-and-Couscous-Stuffed Peppers

Ingredients
2 large red bell peppers
2 teaspoons olive oil
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/3 cups drained canned chickpeas (garbanzo beans)
3/4 cup vegetable broth
1/3 cup uncooked couscous object
1/2 cup (2 ounces) crumbled feta cheese with garlic and herbs, divided
2 tablespoons chopped fresh mint, divided
2 tablespoons hot mango chutney

Preparation
Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate.

Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes. Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint. Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney.

Yield
2 servings (serving size: 2 pepper halves)

Nutritional Information
CALORIES 460(28% from fat); FAT 14.4g (sat 5.3g,mono 5.4g,poly 2.2g); PROTEIN 18.4g; CHOLESTEROL 25mg; CALCIUM 226mg; SODIUM 959mg; FIBER 6.3g; IRON 5.8mg; CARBOHYDRATE 67.7g