Mediterranean Stuffed Peppers

14 ingredients
4 steps

Ingredients

  • Salt
  • 1/3 cup couscous
  • 2 teaspoons cumin
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon sugar
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 8 ounces ground beef
  • 1 medium onion, chopped
  • 2 teaspoons grated fresh ginger
  • 1 8-oz. can tomato sauce
  • 1 15-oz. can chickpeas, drained and rinsed
  • 8 dried apricots, chopped into 1/4-inch dice
  • 4 green bell peppers (about 6 1/2 oz. each), tops sliced off, seeded and cored

Directions

  1. 1
    Bring 1/2 cup lightly salted water to a boil. Stir in couscous. Cover, remove from heat and let stand until water has absorbed, about 5 minutes. Fluff couscous lightly with a fork and re-cover. In a small bowl, combine cumin, cinnamon, sugar and 1/2 tsp. salt.
  2. 2
    Warm oil in a large skillet over medium-high heat. Add garlic and saute until golden, about 1 minute. Add beef and cook, stirring and breaking it up, until no longer pink, about 4 minutes. Add onion and ginger and cook, stirring, until onion begins to soften, about 4 minutes longer. Sprinkle cumin mixture over beef and saute for 1 minute.
  3. 3
    Reduce heat to medium-low and stir in tomato sauce, 1/2 cup water, chickpeas and apricots. Stir well, scraping up any browned bits from bottom of skillet. Remove from heat and stir in couscous.
  4. 4
    Preheat oven to 375°F and mist an 8-inch square baking dish with cooking spray. If peppers don't stand upright, cut a tiny slice off bottoms of peppers to level. Stuff peppers with meat mixture; place them in baking dish. Pour 1/4 cup water into baking dish, cover with foil and bake until peppers are tender when pierced with a knife, about 45 minutes.

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