Measurements

• 1 cup Chickpeas
• 1 cup Couscous
• 1 tsp Cumin
• 1/2 cup Feta Cheese (crumbled)
• 2 cloves Garlic
• 4 Green Bell Peppers
• 2 tbsp Mint Leaves
• 2 tbsp Olive Oil
• 1 tsp Paprika
• 1/4 cup Parsley (chopped)
• 2 Roma Tomatoes
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cut the tops off the green bell peppers and remove the seeds and membranes.
• Set aside.
• In a large skillet, heat 1 tbsp of olive oil over medium heat.
• Add the diced yellow onion and minced garlic, and sauté until softened.
• Add the cooked chickpeas, diced Roma tomatoes, cumin, paprika, and salt to taste.
• Cook for another 5 minutes.
• In a separate pot, prepare the couscous according to the package instructions.
• Combine the cooked couscous with the chickpea mixture.
• Stir in the chopped mint leaves and parsley.
• Stuff each green bell pepper with the couscous and chickpea mixture.
• Place the stuffed peppers in a baking dish.
• Drizzle the remaining olive oil over the peppers.
• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil, sprinkle the crumbled feta cheese on top of the stuffed peppers, and bake for an additional 10 minutes, or until the peppers are tender.
• Serve warm and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.