Couscous and garbanzo bean stuffed peppers with goat cheese
San Diego food journalist Maria Desiderata Montana combines easy-to-prepare couscous and garbanzo beans for a satisfying, low-fat variation of stuffed peppers.
Maria Desiderata Montana, San Diego food journalist
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4 large green peppers, cored with tops cut away and seeds removed
6 cups prepared couscous, cooked according to package instructions
3 tbsp. extra virgin olive oil
1 cup cooked garbanzo beans (canned or fresh; if canned, be sure to rinse and drain)
1/2 cup finely chopped fresh basil
Sea salt, to taste
1 (24-oz.) jar marinara sauce
3/4 cup crumbled goat cheese
Bring a large pot of salted water to a boil, enough to fit 4 peppers. When water boils, drop in peppers and parboil until al dente, about 5 minutes. Carefully remove peppers with tongs and drain upside down on paper towels.
In a large bowl, combine couscous with olive oil. Incorporate beans and basil, and season with salt. Stuff peppers with couscous mixture, packing the mixture in with your fingers or a spoon.
In a small saucepan, warm marinara sauce. Place peppers on a serving platter. Drizzle top of peppers with sauce and garnish with goat cheese.