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Moroccan Chickpea and Couscous Stuffed Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.0877
Energy (kCal)457.0292
Carbohydrates (g)72.9212
Total fats (g)12.6683
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain. Return peppers to pie plate. | 2. Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes. | 3. Add the cumin, turmeric, and cinnamon, and sauté for 30 seconds. Stir in chickpeas and broth; bring to a boil. Stir in couscous; remove from heat. | 4. Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint. | 5. Divide couscous mixture evenly among pepper halves. Top each pepper half with 1 1/2 teaspoons cheese, 3/4 teaspoon mint, and 1 1/2 teaspoons chutney. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 2 - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    cinnamon 1/4 teaspoon ground - - - -
    chick pea 1 1/3 cups drained canned - - - -
    vegetable broth 3/4 cup 121.77 19.7415 4.4649 2.8782
    couscous 1/3 cup uncooked 216.8267 44.6513 7.3583 0.3691
    feta cheese herb 1/2 cup crumbled divided - - - -
    mint 2 tablespoons chopped divided - - - -
    mango chutney 2 tablespoons 12.375 3.0896 0.1691 0.0784

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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