Moroccan-Inspired Stuffed Peppers

These Moroccan-inspired stuffed peppers were an idea born from a recipe that fellow Nestie Cara had posted on her blog a week or two ago. I modified the recipe to suit our tastes (added a meat - chicken - and altered some of the remaining ingredients based on our preferences). The meal turned out to be very good, however there was something that seemed to be lacking. Unlike conventional stuffed pepper recipes that I have made before, this one did not include a sauce or binding component. That is one thing that I would add to this dish to make it a little heartier and juicier (any ideas??). Other than that, this was a great dish!


Moroccan-Inspired Stuffed Peppers
(adapted from Cara's Cravings)

4 large yellow bell peppers
1 lb boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1 small onion, chopped
Salt
Pepper
Parsley (I used dried flakes)
1 cup garbanzo beans (drained and rinsed)
1 cup chicken broth
2/3 cup dry couscous (I used whole wheat)
4 oz. feta cheese

1. Preheat oven to 350. Cut the tops off the peppers and remove seeds and membranes. Place in a glass baking dish and cover with plastic wrap; microwave for 5 minutes. Drain any moisture and return to the baking dish.

2. In nonstick skillet coated with cooking spray, saute chicken, onion and garlic until chicken pieces are cooked through. While cooking, season liberally with salt, pepper, and dried parsley flakes. Once cooked, add the garbanzo beans and toss to coat. Add chicken broth and bring to a boil, then stir in couscous. Cover pan, turn off heat, and let stand for 5 minutes. Fluff with a fork and stir in feta.

3. Divide couscous mixture evenly among peppers. Bake in preheated oven for 10-15 minutes or until heated through and lightly browned.