| Servings | Prep Time | Cook Time |
| 6people | 15minutes | 25minutes |
| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 25minutes |
Ingredients
- vegetable oil cooking spray
- 5.5 oz couscous
- 3 red bell pepper large
- 2 tsp olive oil
- 1 cup chicken breast cooked and chopped
- 1/2 cup yellow onion chopped
- 1/2 tsp fennel seeds
- 1/2 cup chickpeas (canned drained and rinsed
- 6 cherry tomatoes cut in half
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 cup Prairie Farms Roasted Red Pepper Dip
- kosher salt and freshly ground pepper to taste
- 6 fresh basil leaves garnish
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Preheat oven to 350°F.
- Coat a small baking dish with cooking spray. Prepare couscous according to package instructions and set aside. Cut bell peppers in half and scoop out the seeds and membranes. Then arrange in a baking dish with the open side facing up.
- Heat oil in a skillet over medium heat. Add chicken, onion, fennel seeds, and chickpeas. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the cherry tomatoes, tomato paste, oregano, and Roasted Red Pepper Sour Cream Dip.
- Using a fork, fluff the cooked couscous and toss with the vegetables until all ingredients are combined.
- Fill the halved peppers with the couscous mixture.
- Bake 20-25 minutes until peppers edges are starting to brown.
- Serve and top with fresh basil leaves.
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There is no Nutrition Label for this recipe yet. |
Recipe Notes
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