Moroccan Stuffed Red Peppers

Source: Mommy Logan

• 4 lg red bell peppers
• 4 tsp olive oil
• 8 garlic cloves, minced
• 1 tsp cumin, ground
• 1 tsp turmeric, ground
• 1/2 tsp cinnamon
• 2 2/3 cups garbanzos, cooked and drained
• 1 1/2 cups vegetable broth
• 2/3 cup couscous, uncooked
• 1 cup crumbled feta, garlic, and herbs
• 4 tbs mint, fresh and chopped
• 4 tbs mango chutney, hot

Cover peppers with heavy plastic wrap, cut in 1/2, discard the seeds and membranes. Microwave 5 minutes to crisp tender.

Saute garlic in olive oil for 2 minutes. Add cumin, turmeric and cinnamon and saute an addition 30 seconds. Add garbanzos and vegetable broth and bring to boil. Add couscous and let stand 5 minutes or until liquid is absorbed.

To couscous, add 1/2 cup feta and 2 tbs mint. Divide couscous mixture evenly among pepper halves. Top each pepper with 1 1/2 tsp feta, 3/4 tsp mint, and 1 1/2 tsp chutney.