Couscous-Stuffed Sweet Peppers


6 red sweet peppers
1 cup vegetable broth
2 tsp iodized salt
1 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp curry powder
1 Tbsp minced garlic
¼ tsp cayenne pepper
¾ cup dry couscous

1 cup canned garbanzo beans, drained and rinsed
2 large ribs celery, diced ½ cm  
3 green onions, thinly sliced
1 cup dried cranberries, chopped
½ cup dried apricots, chopped
1 cup chopped walnuts, toasted
1 cup shredded vegan cheese
1 tsp chia seeds or ground flax seeds


Preheat oven to 375°F. Spray a baking sheet with pan spray. Slit the peppers down the center of the top of the pepper, from stem to near the tip, leaving the stem intact. Gently spread peppers open and carefully remove seeds. Season the inside of the peppers lightly with salt.

In a small saucepan, combine broth, salt, olive oil, lemon juice, curry powder, garlic and cayenne pepper. Bring to a quick boil over high heat. Stir in couscous. Immediately remove from heat and quickly cover with a tight-fitting lid or plastic wrap. Set a timer for 15 minutes.

When couscous is cooked, remove lid and fluff with a fork. Place couscous in a large bowl, add remaining ingredients and toss to combine.

Equally divide mixture and lightly pack into peppers. Place on baking sheet and bake in preheated oven for about 15 to 20 minutes.