So sometimes you have a meal that combines two delicious foods into one, leading you to believe it will be awesome and even better than eating each item on its own. For instance, the bacon cheeseburger pizza or chili cheese fries. However, sometimes this is an epic fail, and you wish you just had one of each item rather than both of them combined into one item that kind of sucks. For instance, the chili cheeseburger (way too messy) and taco pizza (lettuce on pizza never works). This recipe right here was one of those fails. I love stuffed peppers, as well as goat cheese and chicken anything, but the combo just didn’t work for me in this dish. I didn’t think the filling tasted good with the pepper (maybe it’s just me). However, there is good news! The stuffing for the peppers was SO GOOD, so I ended up taking it out of the pepper and plopping it on an arugula salad with some dried cranberries, olive oil, and balsamic vinegar. YUM! I also think it might be good in some corn tortillas for a fancy taco or in little filo dough cups as an appetizer. So while I may not make these stuffed peppers again, I would definitely make the stuffing again for salads or a party! However, I will post the recipe as I made it in case you want to try the peppers – maybe I just was having an off day 🙂
PS: Don’t they look like little pumpkins? I love pumpkins. Sort of excited fall is on its way…but enjoying summer while I can!
Chicken, Couscous, and Goat Cheese Stuffed Peppers
Adapted from: Cooking Light magazine
- 4 large bell peppers (I used orange), tops cut off and set aside, seeds removed
- 1 1/2 cups couscous, cooked (about 5/8 cup dry)
- 1/3 cup chopped fresh parsley
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp honey
- 1/2 tsp Kosher salt
- 3/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 pound cooked chicken breast, shredded
- 2.5 oz goat cheese, crumbled (about 1/2 cup)
1.) Cook couscous according to package. I used chicken broth instead of water to add some extra flavor. I also made extra couscous and froze it!
2.) Place oven rack in top third of oven. Preheat broiler to high. Line a clear baking dish or cookie sheet with foil. Set peppers on their sides on the foil and coat with cooking spray. Broil 8 minutes, turning after 4 minutes, until slightly charred. Remove peppers from the oven, keeping it on broil (high). Stand the peppers, cut sides up, in the baking dish.
3.) Combine couscous, parsley, olive oil, lemon juice, honey, spices, and chicken in a bowl. Stir in about 2 oz. goat cheese. Spoon the mixture evenly into the 4 peppers. Top peppers with the tops and broil for about 3 minutes. Remove from oven, take tops off, and sprinkle the extra goat cheese on top. Enjoy!
Nutrition Info (Per serving, from My Fitness Pal):