Moroccan Couscous Stuffed Peppers

Vegetarian
Health score
39%
Moroccan Couscous Stuffed Peppers
55 min.
4
524kcal

Suggestions


Discover the vibrant flavors of North Africa with our Moroccan Couscous Stuffed Peppers! This delightful vegetarian dish is not only a feast for the eyes but also a wholesome meal that will tantalize your taste buds. Bursting with the sweetness of raisins, dried cherries, and apricots, each bite is a harmonious blend of fruity goodness and aromatic spices.

Perfect for lunch, dinner, or any gathering, these stuffed peppers are a colorful addition to your table. The orange bell peppers serve as a beautiful vessel, holding a savory mixture of fluffy couscous, fresh herbs, and creamy chèvre cheese. With a preparation time of just 55 minutes, you can easily whip up this dish for family or friends, impressing them with your culinary skills.

Not only is this recipe a delicious main course, but it also offers a balanced caloric profile, making it a satisfying choice for those mindful of their nutrition. With 524 calories per serving, it provides a delightful combination of protein, healthy fats, and carbohydrates, ensuring you feel nourished and energized.

Whether you're a seasoned cook or a kitchen novice, our Moroccan Couscous Stuffed Peppers are sure to become a favorite in your recipe repertoire. So, roll up your sleeves and get ready to embark on a flavorful journey that will transport you straight to the bustling markets of Morocco!

Ingredients

  • 0.5 cup raisins 
  • 0.5 cup cherries dried chopped
  • 0.5 cup apricot dried chopped
  • 0.5 cup orange juice 
  •  and orange peppers medium to large
  • cups vegetable stock 
  • 0.5 cup water 
  •  orange zest grated
  • 1.5 cups couscous uncooked
  • cup spring onion chopped
  • 0.3 cup cilantro leaves fresh chopped
  • tablespoons mint leaves fresh chopped
  • teaspoon salt 
  • 0.5 teaspoon pepper freshly ground
  • oz goat cheese crumbled (goat)

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven

Directions

  1. Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice.
  2. Let stand 20 minutes; drain.
  3. Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
  4. In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
  5. Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
  6. Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot.
  7. Sprinkle reserved cheese over stuffed peppers.
  8. Bake 1 to 2 minutes longer or until cheese begins to melt.

Nutrition Facts

Calories524kcal
Protein13.14%
Fat11.86%
Carbs75%

Properties

Glycemic Index
95.55
Glycemic Load
45.41
Inflammation Score
-10
Nutrition Score
27.685217313145%

Flavonoids

Eriodictyol
0.83mg
Hesperetin
3.96mg
Naringenin
0.66mg
Apigenin
0.13mg
Luteolin
1.04mg
Kaempferol
0.36mg
Myricetin
0.02mg
Quercetin
3.55mg

Nutrients percent of daily need

Calories:524.05kcal
26.2%
Fat:7.08g
10.89%
Saturated Fat:4.34g
27.12%
Carbohydrates:100.74g
33.58%
Net Carbohydrates:89.83g
32.66%
Sugar:25.97g
28.85%
Cholesterol:13.04mg
4.35%
Sodium:1183.23mg
51.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.64g
35.29%
Vitamin C:178.81mg
216.73%
Vitamin A:5891.44IU
117.83%
Vitamin K:62.14µg
59.18%
Fiber:10.91g
43.63%
Manganese:0.87mg
43.28%
Vitamin B6:0.58mg
29.21%
Copper:0.55mg
27.73%
Folate:103µg
25.75%
Phosphorus:256.78mg
25.68%
Potassium:864.42mg
24.7%
Vitamin B3:4.51mg
22.56%
Vitamin B2:0.35mg
20.31%
Iron:3.53mg
19.6%
Vitamin E:2.82mg
18.8%
Magnesium:70.07mg
17.52%
Vitamin B1:0.26mg
17.39%
Vitamin B5:1.58mg
15.78%
Calcium:126.58mg
12.66%
Zinc:1.35mg
9.02%
Selenium:1.61µg
2.3%