Moroccan Chicken and Couscous Stuffed Peppers is an incredibly flavorful and out of this world meal. It is a blend of couscous, chicken, vegetables, and spices, stuffed into a bell pepper, and roasted in the oven. This dish packs your entire meal into one pepper! You can eat the filling by itself, but lets face it, that’s just not as fun! I made my own moroccan seasoning and keep it in an airtight container especially for this meal but you can also use it in many other recipes.
1 1/2 pounds chicken thighs, cut into bite sized pieces
1 yellow onion, chopped
Moroccan seasoning blend
1 16 ounce can garbanzo beans
2 carrots, chopped
zest of 1 lemon
1 cup chicken broth
1 cup couscous (I prefer whole wheat)
2 tablespoons chopped parsley
1 cup baby spinach
juice of 1/2 lemon
6-7 assorted bell peppers (depending on size) with head cut off and seeds removed
Preheat oven to 400 degrees Fahrenheit.
In a large saucepan, heat oil. Cook chicken for 5-6 minutes or until almost completely done. Remove from pan and drain liquid.
Add onion and cook until soft and fragrant. Stir in seasoning to taste. I add about 2 teaspoons but you can always add more later. Add the beans, lemon zest, chicken, and chicken broth. Bring to a boil and stir in couscous.
Remove from heat, cover, and cook for four minutes or until couscous is done. Stir in spinach, parsley, and lemon juice and continue stirring until spinach is wilted.
Scoop filling into peppers and transfer to a glass baking or casserole dish. Drizzle the tops with a small amount of olive oil and fill dish with 1 inch of hot water.
Bake for 50-60 minutes or until pepper is tender and filling is browned. Cover the pot with foil if the filling browns too early. I usually cover it after about 20 minutes of cooking.
Remove from oven and serve.