Moroccan Chickpea & Couscous Stuffed Peppers

[chefbec]

I just made this tonight and it was delicious. Quick, easy, yummy. I used cilantro instead of fresh mint, and made a fresh mango chutney. It definitely needs something sweet on top.

[Jen]

We really liked these too. They weren't the most exciting dinner I've ever made, but they would definitely come in the top few of fastest meals! Quick to cook, and very little chopping. I think they were ready well within 20 minutes. I also think the recipe would be really easy to change the seasonings etc., without changing the nutritional info too much (I'm on WW, so I can't experiment too much without losing track of my points!).

E.g., Southwestern: use chili powder and cumin, black beans, cheddar or pepper jack, maybe a bit of corn...top with salsa
Greek: use oregano and basil, probably still the garbanzo beans, feta cheese, top with tzatziki
Italian: basil/oregano/rosemary, cannellini beans, mozzarella, top with chopped roasted peppers
Indian: curry powder, lentils, top with the chutney (but I don't know what you'd do about the cheese with this one...is there such thing as Indian cheese?!)

I think basically any combination of spices/beans/cheese would work here! We'll definitely be having these often.

[Luv to Cook]

Hi Jen,

There is an Indian cheese...it is called paneer, however, it is not a cheese that melts. It is basically boiled milk with an acid added to it (usually vinegar or lemon juice) and then strained through cheese cloth to collect the curds. It is delish!

Thanks for the quick recipes...they sound great.

Anita

[chefbec]

Yes, Jen, great ideas. I also loved the fact that it was quick as it was 6:00 before I even thought about what I was making for dinner! http://www.cookinglight.com/bbs/rolleyes.gif

Luv to Cook, I also love paneer - especially with spinach. Mmmm...

[KValley]

Made these last night- they were a hit with DH- and so lovely to look at (bright red pepper with the golden filling).

Jen- your ideas for varieties on this theme are great. Thanks for the suggestions.

I put these in a 200 degree oven to keep them warm while waiting for DH to return, and found that this firmed up the peppers- I would do it again (10 minutes was fine).


chefbec could you post your mango chutney recipe? TIA! Julie


[This message has been edited by KValley (edited 05-11-2001).]

[chefbec]

chefbec could you post your mango chutney recipe? TIA! Julie

Just saw this, Julie. Actually, I took some tamarind chutney I had in the fridge and added 2 cut up mangoes and some cilantro. That's it.

[This message has been edited by chefbec (edited 05-11-2001).]

[KValley]

Grazie, chefbec! Sounds good to me http://www.cookinglight.com/bbs/smile.gif

[KaliforniaKim]

Jazzyjas,

It's in the May issue (this year).
Kim

[jazzyjas]

Which issue is the recipe from?

Thanks

Jas

[misstapioca]

I made these for dinner the other night i really didn't read the instructions just the ingredient list. i was shocked that i had dinner ready in minutes. this recipe should really be under the 30 min or less category. I liked these better the 2nd day the peppers were much firmer. Thanks Julie for your suggestion to pop them in the oven for a short time.

[kristalsnow7]

I made this last night and was very impressed! Lovely to look at, easy to prepare, and incredibly flavorful! I loved the combination of the creamy couscous, salty feta, tangy mint and sweet/ spicy mango chutney. Everything went together perfectly, and I look forward to adding this recipe into regular rotation. It's a winner.

Kristal

[valchemist]

I also made these the other night, but I modified the recipe a bit. I left out the cinnamon and mint. I used orzo and therefore had to modify the cooking time. They were sooo easy and really good. here is the modified recipe.


* Exported from MasterCook *

Moroccan Chickpea-and-Orzo-Stuffed Peppers

Recipe By :Cooking Light Magazine. May 2001. Page: 188.
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Meatless


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large red bell peppers
2 teaspoons olive oil
4 garlic cloves -- minced
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 1/3 cups chickpeas, canned -- drained
1 1/4 c vegetable broth -- (anywhere from 1 to 1 1/2 cups broth)
2/3 c orzo
2 ozs feta cheese with garlic and herbs -- (1/2 cup crumbled) divided
2 tablespoons hot mango chutney

1. 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.

2. Heat the oil in a large saucepan over medium heat. Add garlic; saute 2 minutes. Add the cumin, turmeric, and cinnamon, and saute for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in orzo. Cook for 9 minutes or until orzo is tender. If the pot seems to be getting dry before the orzo is done, add a bit more broth. When the orzo is tender, all of the broth should be absorbed. Stir in 6 tablespoons cheese.

3. Divide couscous mixture evenly among pepper halves. Top each pepper half with 1-1/2 teaspoons cheese and 1-1/2 teaspoons chutney. Yield: 2 servings (serving size: 2 pepper halves).




Source:
"modified from the original CL recipe"



NOTES : I have modified this recipe a bit. see magazine or MC for original. original recipe called for couscous, cinnamon, and mint.

I prepared the filling in advance. When it was time to eat, I rewarmed the filling, microwaved the peppers, and then filled the peppers. I used feta with tomatoes and basil because that is all I could find. Five minutes for the peppers is too long. 3 minutes was plenty.

[cherylopal]

val,
this is one of my fave recipes from cl. i don't add the mint but i do use the cinnamon.

thanks for posting your changes. i think i might want to try it with orzo too.

cheryl

[valchemist]

cheryl,

I tried this recipe because of your recommendation. so thanks!

val