0.3 teaspoon pepper black as needed freshly ground
1 cup garbanzo beans canned rinsed drained
0.8 cup couscous
4 ounces crème fraîche
0.3 cup currants dried
4 ounces feta cheese crumbled
1 cup basil leaves fresh packed
1 garlic clove coarsely chopped
2 teaspoons ground cumin
4 servings kosher salt and pepper black freshly ground
2 teaspoons juice of lemon fresh
1 cup chicken broth low-sodium
0.3 cup olive oil extra-virgin plus more for drizzling
3 tablespoons olive oil extra-virgin
1 medium orange bell pepper
2 medium bell peppers red
0.3 teaspoon salt as needed
0.3 teaspoon sugar
1 tablespoon water
4 servings water hot as needed
1 medium bell pepper yellow
Equipment
bowl
frying pan
sauce pan
oven
blender
baking pan
Directions
Watch how to make this recipe.
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat.
Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes.
Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.
Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil.
Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.
Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.
