Ingredients
1/2
cup raisins
1/2
cup chopped dried cherries
1/2
cup chopped dried apricots
1/2
cup orange juice
4
medium to large orange bell peppers
2
cups vegetable broth
1/2
cup water
Grated peel of 1 orange
1 1/2
cups uncooked couscous
1
cup chopped green onions
1/4
cup chopped fresh cilantro
2
tablespoons chopped fresh mint leaves
1
teaspoon salt
1/2
teaspoon freshly ground pepper
1
cup crumbled chèvre (goat) cheese (4 oz)
Preparation
Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.
Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.
In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.
Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.
