Tricolor peppers stuffed with chicken and squash couscous

They say that the more colors a recipe has, the healthier it is. tricolor peppers stuffed with chicken and pumpkin couscous, In addition we have other vegetables such as pumpkin, chicken which is low in fat and couscous, a super nutritious and healthy food, which you can also find whole and/or organic. It is a very rich and tasty dish and I have given the filling a Moroccan touch, you will see how good it is!

In addition, you can fill it with whatever you like: quinoa, bulgur, rice, chickpeas ..... Isn't it great?

INGREDIENTS:

• 3 tricolor peppers
• 250 gr chicken breast
• 1 glass of couscous
• 1 glass of chicken broth
• 1 cup pumpkin
• 1/2 onion
• 1 tomato
• 1 tablespoon of homemade tomato sauce
• 1 clove garlic
• 1 teaspoon grated ginger
• 1/2 teaspoon of cumin or caraway seeds
• 1/2 teaspoon paprika
• 1 handful of raisins
• Olive oil
• Salt and pepper

STEP BY STEP RECIPE:

1. The first thing to do is to cook the chickpeas with a pinch of salt and bay leaf. You can also buy them already cooked.
2. Brunoise the onion and the finely chopped garlic. In a frying pan pour a dash of olive oil, brown the garlic and ginger and then add the onions and diced pumpkin and poach.
3. Cut the breasts into squares, season with salt and pepper and brown over medium heat in the same pan. Add the tomato cut in brunoise, and cook for about 5 minutes.
4. Meanwhile we make the couscous which is very simple. We put it in a deep dish. Heat the broth well, add half a teaspoon of salt and a drizzle of olive oil and pour it over the couscous and cover. Let it cook for about 3/4 minutes (see the manufacturer's instructions). Uncover, add another drizzle of oil and with a wooden spoon or with clean hands, stir gently to loosen the couscous. We also take advantage of these minutes to cut the tops of the peppers and empty them of their seeds.
5. Finally, add the paprika to the pan and stir well over low heat so that it does not burn, add the tomato, stir, cumin and raisins. Cook for a few minutes. We turn off and we incorporate the couscous and with the wooden spoon we stir so that everything is well integrated being careful not to crush the couscous.
6. With the help of a spoon, fill the peppers and close them with the lid, and put them in the preheated oven at 200ºc for about 20/25 minutes. Check before to see that the peppers are tender, you can make them more or less depending on whether or not you like them a little al dente. If you see that you burn before time, lower the oven a little or cover them with foil.

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I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations so that you can discover new destinations, restaurants and wonderful products,

Mireia Alum