Stuffed Roasted Red Peppers filled with Couscous

Stuffed Roasted Red Peppers filled with Couscous
Stuffed Roasted Red Peppers filled with Couscous
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Try this Roasted Red Pepper recipe stuffed with chicken, couscous, fresh vegetables, and Prairie Farms Roasted Red Pepper dip.
Stuffed Roasted Red Peppers filled with Couscous
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Try this Roasted Red Pepper recipe stuffed with chicken, couscous, fresh vegetables, and Prairie Farms Roasted Red Pepper dip.
Servings Prep Time Cook Time
6people 15minutes 25minutes
Servings Prep Time
6people 15minutes
Cook Time
25minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Using a fork, fluff the cooked couscous and toss with the vegetables until all ingredients are combined.
  5. Fill the halved peppers with the couscous mixture.
  6. Bake 20-25 minutes until peppers edges are starting to brown.
  7. Serve and top with fresh basil leaves.
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Recipe Notes