Couscous Stuffed Ancient Sweets (Red Peppers) - cooking recipe

Ingredients

6 bell peppers (Ancient Sweets)
salt
Stuffing
1 cup chicken broth
2 teaspoons kosher salt
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon curry powder
1 tablespoon garlic, minced
1/4 teaspoon cayenne pepper
3/4 cup couscous, dry
1 cup garbanzo beans, drained (canned or measure after cooking)
2 celery ribs, large, cut 1/4 inch dice
3 green onions, thinly sliced
1 cup cranberries, dried and chopped (if fresh you will have to adjust for the juice)
1/2 cup apricot, dried chopped
1 cup walnuts, toasted chopped
1 cup feta cheese, crumbled
1 egg, lightly beaten

Preparation

Preheat oven to 375F
Slitpeppers vertically down the center, leaving the stem intact. Gently spread peppers open and carefully remove the seeds. Season the inside with salt.
Stuffing:
Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. Bring to a quick boil over high heat. Stir in couscous.
Immediately remove from the heat and quickly cover with a tight lid. Set for 15 minutes.
After 15 minutes, exactly, remove the lid and fluff with a fork. Transfer the couscous to a large bowl. Add the remaining ingredients and toss to combine. Lightly pack the mixture into the peppers.
Place the peppers on a silpat lined baking sheet (or spray with cooking spray) and bake for about 15-20 minutes or until the filling is hot and the peppers are tender.