1. Trim about 1/2 inch off tops of peppers; remove seeds and
core. Place cut side down in a microwave-safe glass baking dish.
Pour in 1/2 cup water and cover with microwave-safe plastic wrap,
venting at one corner. Microwave on high for 8 to 10 minutes until
tender. Remove peppers from dish and set aside.
2. In a large bowl, combine cooked couscous, chickpeas,
cucumber, feta, scallions and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, salt and
pepper. Stir into couscous mixture.
4. Stuff peppers with an equal amount of couscous mixture, about
a scant cup in each. Serve at room temperature or chilled, on a bed
of leafy lettuce, if desired.
Originally Submitted
8/6/2012
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