greek couscous and chickpea stuffed peppers

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Greek Couscous and Chickpea Stuffed Peppers

 

Recipe By :Holly Rudin-Braschi

Serving Size : 6 Preparation Time :0:00

Categories : New Import Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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PEPPERS AND FILLING:

24 ounces bell peppers (any color) -- or a combination

16 ounces tomato puree

8 3/4 ounces canned garbanzo beans -- rinsed, drained

1 tablespoon chopped fresh oregano

2 tablespoons thinly sliced green onions

1/4 teaspoon ground cinnamon

1 teaspoon garlic -- minced or pureed

1 tablespoon fresh lemon juice

1/3 cup pitted sliced kalamata olives

4 ounces crumbled feta cheese

1 cup plain couscous -- uncooked

GREEK FLAVORS SAUCE:

26 ounces Spicy Bell Pepper Sauce -- about (jar)

1/4 teaspoon ground cinnamon

2 tablespoons chopped fresh oregano

1 tablespoon fresh lemon juice

 

1. Carefully cut the top off of each pepper and discard stem. Pull out seeds and

membranes. If peppers do not easily stand up, carefully slice off a very thin

piece from the bottom of each pepper and discard. Chop reserved pepper tops into

bite-sized pieces.

 

2. In a large bowl, mix chopped pepper tops, tomato puree, garbanzo beans,

oregano, onion, cinnamon, garlic, lemon juice, olives, cheese, and couscous.

 

3. Preheat oven to 375F. Add 3 1/2 quarts water to a 5-quart pan; bring to a

boil. Immerse peppers in the boiling water for 5 minutes, cooking until peppers

are slightly softened yet still brightly colored. Remove peppers from water.

Place in a large colander and rinse under cool running water to stop the

cooking. Drain peppers upside down in the colander until cool to touch. Divide

the couscous filling evenly among the peppers, stuffing them carefully with a

spoon. Stand the filled peppers in a 5quart casserole with a lid. Bake covered

for 20 minutes; remove cover and bake for 5 more minutes.

 

4. While peppers are cooking, in a microwave-safe 1- to 2quart casserole or pan

with a lid, combine bell pepper sauce, cinnamon, oregano, and lemon juice. In

the microwave, covered, on full power (100%) for 5 minutes, or over high heat,

heat until piping hot.

 

5. To serve, spoon some sauce on each plate and place one stuffed pepper in the

middle of the sauce. Spoon more sauce over the pepper and serve immediately.

 

Per serving: 470 cal., 23% (110 cal.) from fat; 16 g protein; 12 g fat (4.7 g

sat.); 75 g carbo (8.3 g fiber); 1,913 mg sodium; 25 mg chol.

 

Source:

" Sunset-Select Magazine 1998-11 "

Copyright:

" see http://www.grillpower.com/images/couscous.pdf "

Start to Finish Time:

" 0:45 "

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Per Serving (excluding unknown items): 348 Calories; 9g Fat (23.4% calories from

fat); 14g Protein; 56g Carbohydrate; 6g Dietary Fiber; 17mg Cholesterol; 747mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1

1/2 Fat.

 

NOTES : Couscous: An Amazing Grain, the perfect rush-hour ingredient. ~~ Peppers

and sauce can be made up to 2 days in advance. Reheat separately in the

microwave before serving. If you have a pressure cooker, peppers take just 15

minutes. After Step 2, fill peppers with filling. Add 1 cup water to bottom of

cooker, place peppers on trivet; cover. Bring up to full pressure, turn down

heat to stabilize pressure; cook for 4 more minutes. MAKES: 4 main-dish or 6

side-dish servings

 

Nutr. Assoc. : 0 2236 0 0 0 0 0 0 0 26531 0 449 0 0 0 0 0