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    Couscous and garbanzo bean stuffed peppers with goat cheese

    Maria Desiderata Montana, San Diego food journalist

    Couscous and garbanzo bean stuffed peppers with goat cheese
    San Diego food journalist Maria Desiderata Montana combines easy-to-prepare couscous and garbanzo beans for a satisfying, low-fat variation of stuffed peppers.
    Couscous and garbanzo bean stuffed peppers with goat cheese

    Ingredients

    4 large green peppers, cored with tops cut away and seeds removed
    6 cups prepared couscous, cooked according to package instructions
    3 tbsp. extra virgin olive oil
    1 cup cooked garbanzo beans (canned or fresh; if canned, be sure to rinse and drain)
    1/2 cup finely chopped fresh basil
    Sea salt, to taste
    1 (24-oz.) jar marinara sauce
    3/4 cup crumbled goat cheese

    Directions

    Bring a large pot of salted water to a boil, enough to fit 4 peppers. When water boils, drop in peppers and parboil until al dente, about 5 minutes. Carefully remove peppers with tongs and drain upside down on paper towels.

    In a large bowl, combine couscous with olive oil. Incorporate beans and basil, and season with salt. Stuff peppers with couscous mixture, packing the mixture in with your fingers or a spoon.

    In a small saucepan, warm marinara sauce. Place peppers on a serving platter. Drizzle top of peppers with sauce and garnish with goat cheese.

    Serves 4