Couscous Stuffed Ancient Sweets (Red Peppers)

• bell peppers (Ancient Sweets)↗6
• salt↗
• Stuffing
• chicken broth↗1 cup
• kosher salt↗2 teaspoons
• olive oil↗1 tablespoon
• lemon juice↗2 tablespoons
• curry powder↗1 tablespoon
• garlic, minced↗1 tablespoon
• cayenne pepper↗1⁄4 teaspoon
• couscous, dry↗3⁄4 cup
• garbanzo beans, drained (canned or measure after cooking)↗1 cup
• celery ribs, large, cut 1/4 inch dice↗2
• green onions, thinly sliced↗3
• cranberries, dried and chopped (if fresh you will have to adjust for the juice)↗1 cup
• cup apricot, dried chopped↗1⁄2
• cup walnuts, toasted chopped↗1
• cup feta cheese, crumbled↗1
• egg, lightly beaten↗1

Step-by-step instructions

1. 1

   Preheat oven to 375F

2. 2

   Slitpeppers vertically down the center, leaving the stem intact. Gently spread peppers open and carefully remove the seeds. Season the inside with salt.

3. 3

   Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. Bring to a quick boil over high heat. Stir in couscous.

4. 4

   Immediately remove from the heat and quickly cover with a tight lid. Set for 15 minutes.

5. 5

   After 15 minutes, exactly, remove the lid and fluff with a fork. Transfer the couscous to a large bowl. Add the remaining ingredients and toss to combine. Lightly pack the mixture into the peppers.

6. 6

   Place the peppers on a silpat lined baking sheet (or spray with cooking spray) and bake for about 15-20 minutes or until the filling is hot and the peppers are tender.