Moroccan Chickpea-And-Couscous-Stuffed Peppers

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2 large red bell peppers

2 teaspoons olive oil

4 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1 1/3 cups drained canned chickpeas (garbanzo beans)

3/4 cup vegetable broth

1/3 cup uncooked couscous

1/2 cup (2 ounces) crumbled feta cheese with garlic and herbs, divided

2 tablespoons chopped fresh mint, divided

2 tablespoons hot mango chutney

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