Moroccan Stuffed Peppers (Vegan & GF)

This was dinner last night for the boy & I. I had a whole bunch of peppers that I needed to use up and some gluten free cous cous on hand. Any coloured peppers will work well, although my personal preference is red – I was out!

YOU WILL NEED:

serves 2

3 large peppers (any colour)
1 cup cous cous (gluten-free)
1 cup filtered water
1 red onion finely diced
2 cloves garlic finely diced
1 tsp turmeric
2 tsp cumin
1 tsp ground coriander
1 cup cooked chickpeas
1/4 cup raisins
2 tbsp pine nuts
2 tbsp pistachios
handful fresh parsley chopped
handful fresh coriander chopped

organic extra virgin olive oil
himalayan sea salt
cracked black pepper

Method:

Pre-heat the oven to 350F or 180C.

Line a large baking tray with baking paper. Wash and cut the peppers in half, and scoop out all the seeds and pith. Place the peppers in the tray and put aside.

Pour a cup of water into a saucepan, with a drizzle of olive oil and a sprinkling of himalayan sea salt. Bring to a gentle boil. Add the cous-cous, give a quick stir, take off the heat and cover with a lid.

Gently sauté the onion and garlic in a little olive oil in a frypan, until translucent.
Add the ground spices, sea salt and a sprinkle of cracked pepper and continue to fry until aromatic.

Gently fluff up the cous cous with a fork and fold through the onion mixture.

Add the chickpeas, raisins, pine nuts, fresh parsley and coriander. Mix through gently.

Stuff each off the peppers with the cous cous, drizzle with a little olive oil and bake for around 45 mins or until the peppers are cooked.

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