Sun Oven Couscous and Chickpea Stuffed Peppers

One thing I love about online recipes are the reviews. In the pre-internet days I always felt I had to follow a recipe exactly as written. That meant lots of last minute runs to the store for a missing ingredient and a drawer full of expensive spices that I may have only used once.  Once my favorite publications began making their recipes available online I was surprised to discover that almost  no-one follows a recipe to the T; or at least not the ones who take the time to write reviews. Now when I try out a new recipe I don’t mind improvising with ingredients I happen to have on hand. This recipe adapted from one I found on Martha Stewart’s site is a perfect example. Hers used cannellini beans and scallions in place of the chickpeas and minced onion in mine, and, of course, a slow cooker rather than a Sun Oven.

Sun Oven Couscous and Chickpea Stuffed Peppers

Ingredients

4 bell peppers, orange, yellow, or red

1 can (15 ounces) chickpeas, rinsed and drained

4 ounces crumbled feta cheese

1/2 cup couscous, dry

2 tablespoons minced onion

1 clove garlic, minced

1 teaspoon dried oregano

salt and pepper to taste

Preparation

Place Global Sun Oven out to preheat

Slice off tops of peppers just below the stem. Discard stems, chop tops and put in a bowl. Remove ribs and seeds from peppers. Carefully slice a thin layer from the bottom of each pepper so they stay standing. Put the sliced off layers in the bottom of each pepper. Add chickpeas, feta, couscous, onion, garlic, oregano, salt, and pepper to the chopped peppers. Stuff the peppers with the couscous mixture. Place the peppers in a lidded pot or roasting pan, cover and place in Sun Oven. Bake until peppers are tender, about 1 1/2 hours.

Serves 4

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