Tunisian-Inspired Stuffed Bell Peppers

Name: Tunisian-Inspired Stuffed Bell Peppers
Cook time: 4 h
Total time: 4 h
Cuisine: Tunisian
Ingredients: 2 teaspoons olive oil; 1 medium-size yellow onion, minced; 2 carrots, peeled and minced; 1 large zucchini, minced; 3 garlic cloves, minced; 3 tablespoons tomato paste; 2 teaspoons harissa or hot chili paste; 2 teaspoons harissa or hot chili paste; 4 large bell peppers (assorted colors look great); 1 tablespoon minced fresh flat-leaf parsley leaves, for garnish; 1 cup cooked chickpeas or 1 (15-ounce) can chickpeas; 1 cup cooked chickpeas or 1 (15-ounce) can chickpeas; 2 cups couscous; 2 cups boiling water or vegetable broth; 2 cups boiling water or vegetable broth; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; ½ tablespoon ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon paprika; 2 teaspoons ground coriander

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

The flavors of North Africa infuse these peppers with an exotic flavor and aroma. Harissa, a North African chili paste, lends an authentic flavor, but another type of chili paste, such as sambal oelek, can be used in a pinch.

Ingredients

4 large bell peppers (assorted colors look great)
2 teaspoons olive oil
1 medium-size yellow oni

Africa
Tunisia
Vegan
Mediterranean
North Africa

Method

Slice off the tops of the peppers and remove and discard the seeds and membranes. Remove the stems and chop the pepper tops; set aside.
Heat the oil in a saucepan over medium-high heat. Add the onion and sauté for 4 minutes. Add the carrots, chopped pepper tops, zucchini, and garlic and cook, stirring, for 2 minutes. Stir in the tomato paste, harissa, coriander