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Moroccan Stuffed Peppers


4 small red peppers, 4 small yellow peppers

200 g couscous

400 ml boiling water

2 small onions, 3 cloves of garlic, 2 chillies

4 teaspoons crushed cumin

½ teaspoons cinnamon

400 g boiled drained chickpeas

peel and juice from one lemon

3 spoonfuls of olive oil



Wash peppers, cut the tops off and remove seeds. Keep the tops because they will be used as lids once we stuff them. Put couscous in a large pot and pour boiling water over it and leave to stand for about 10 minutes. In the meantime, heat half the olive oil and add the finely chopped onions and fry for approximately 5 minutes until it becomes soft and transparent, add garlic, crushed cumin, cinnamon and fry for another 2-3 minutes. Add this mixture to the couscous and season with salt, black pepper and chopped parsley. Stuff peppers by softly pressing the mixture in with a spoon. Close the pepper using the cut off top and secure it with wooden BBQ stick. Spread the remaining oil over the peppers and grill on both sides for about 10 minutes until they become rosy.


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