Directions:
- 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.
- Heat the oil in a large saucepan over medium heat. Add garlic; sauté 2 minutes.
- 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.
- Cover and let stand 5 minutes or until liquid is absorbed. Stir in 6 tablespoons cheese and 1 tablespoon mint.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.6 Kcal (2318 kJ) | ||
| Calories from fat | 160.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.89g | 28% | |
|---|---|---|---|
| Cholesterol | 34.3mg | 11% | |
| Sodium | 931.76mg | 39% | |
| Potassium | 478.8mg | 10% | |
| Total Carbs | 78.49g | 26% | |
| Sugars | 16.3g | 65% | |
| Dietary Fiber | 13.64g | 55% | |
| Protein | 20.76g | 42% | |
| Vitamin C | 129.9mg | 217% | |
| Vitamin A | 3.7mg | 123% | |
| Iron | 486mg | 2700% | |
| Calcium | 313.7mg | 31% | |
| Amount Per 100 g | |||
| Calories | 109.59 Kcal (459 kJ) | ||
| Calories from fat | 31.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 28% | |
|---|---|---|---|
| Cholesterol | 6.79mg | 11% | |
| Sodium | 184.46mg | 39% | |
| Potassium | 94.79mg | 10% | |
| Total Carbs | 15.54g | 26% | |
| Sugars | 3.23g | 65% | |
| Dietary Fiber | 2.7g | 55% | |
| Protein | 4.11g | 42% | |
| Vitamin C | 25.7mg | 217% | |
| Vitamin A | 0.7mg | 123% | |
| Iron | 96.2mg | 2700% | |
| Calcium | 62.1mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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