In pot of simmering water, cook bell pepper until just tender, about
10 minutes. Remove with slotted spoon and set on paper towels to
drain.
Boil the water, add a pinch of salt and then take off heat and add
couscous. Cover for 5 minutes or until couscous has soaked up all
the water. Fluff with a fork and set aside.
In nonstick skillet, heat oil to medium heat. Add garlic and cook
for 30 seconds, then add chickpeas and couscous. Cook for five
minutes, then add spinach and cool until wilted.
Season with sea salt and hot pepper flakes to taste. Remove
couscous mixture from stove and gently fill cavity of bell pepper.
Top with feta cheese and serve remaining filling on side.
Originally Submitted
5/27/2009
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