Lunch: Chicken and Couscous Stuffed Bell Peppers Recipe | MyRecipes

Recipe by Christine Burns Rudalevige Update the classic stuffed bell pepper recipe with a tangy chicken, couscous, and goat cheese salad, instead of the traditional ground beef and rice. Broiling the peppers before filling brings out their sweet and smok

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon, Honey

Health and fertility benefits of Chicken and Couscous Stuffed Bell Peppers Recipe | MyRecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

8 large red bell peppers, divided
Cooking spray
1 1/2 cups cooked Israeli couscous
1/3 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
1 teaspoon honey, divided
5/8 teaspoon kosher salt, divided
3/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
1.5 ounces crumbled goat cheese (about 1/3 cup)
4 cups baby arugula

Instructions

Place oven rack in top third of oven. Preheat broiler to high.
Line a jelly-roll pan with foil. Cut off top third of each pepper (with stem); reserve 4 pepper tops. Remove seeds and membranes from peppers; discard. Arrange peppers on their sides on prepared pan; coat with cooking spray. Broil 8 minutes or until charred, turning after 4 minutes. Place 4 peppers, cut sides up, in an 8-inch square glass or ceramic baking dish. Wrap remaining 4 peppers in foil. Let stand 10 minutes; peel and discard skins. Reserve 4 peeled peppers.
Combine couscous, parsley, mint, 1 tablespoon oil, 1 tablespoon juice, 1/2 teaspoon honey, 1/2 teaspoon salt, cumin, crushed red pepper, and chicken in a medium bowl. Stir in goat cheese. Spoon 3/4 cup chicken mixture into each pepper in dish. Top peppers with reserved 4 pepper tops. Broil 3 minutes.
Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, remaining 1/2 teaspoon honey, and remaining 1/8 teaspoon salt in a bowl, stirring with a whisk. Add arugula; toss. Serve with stuffed peppers.

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