Chicken & Couscous Stuffed Peppers
Chicken & Couscous Stuffed Peppers will soon be a family favorite. Try this delicious recipe for dinner tonight! This recipe also includes a side salad with a lemon-honey dressing.
Ingredients
- 4 red bell peppers, divided
- 1 1/2 cups cooked couscous
- 1/3 cup chopped fresh parsley
- 3 Tbsp. chopped fresh mint
- 2 Tbsp. olive oil, divided
- 2 Tbsp. fresh lemon juice, divided
- 1 tsp. honey, divided
- 1 tsp. salt, divided
- 3/4 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. crushed red pepper flakes
- 2 cups chopped cooked boneless, skinless chicken breast
- 1/3 cup crumbled goat cheese
- 4 cups baby arugula
Instructions
- Preheat broiler to high.
- Cut top third of each pepper and reserve tops. Remove seeds and membranes from peppers; discard. On a
- jelly-roll pan covered with foil, arrange peppers on their side and coat with cooking spray. Broil 8 minutes or
- until charred, turning after 4 minutes. Place peppers, cut sides up, in an 8-inch square baking dish.
- Combine couscous, parsley, mint, 1 tablespoon oil, 1 tablespoon lemon juice, 1/2 teaspoon honey, ½ teaspoon salt, cumin, garlic powder, crushed red pepper flakes and chicken in a medium bowl. Stir in goat cheese.
- Spoon chicken mixture into each pepper. Top peppers with reserved tops and broil for 3 minutes. Combine
- remaining oil, lemon juice, honey and salt in a bowl. Add arugula and toss. Serve with stuffed peppers.
