Couscous and Feta Stuffed Bell Peppers

READY IN: 40mins
Recipe by Umberle

I originally got this recipie out of a shape magazine but I found the serving sizes far too large so I cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.

Top Review by Boos Chef

Excellent recipe! I halved it because I was stuffing baby bell and sweet Italian peppers. Also, I used what was in the kitchen, which meant goat cheese in place of feta, eggplant in place of squash/zucchini, and no fennel--but it was still delicious! I've been working on perfecting stuffed peppers and they always get dried out, but the tomatoes kept the whole dish nice and moist. Thank you so much--this is a keeper!

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Cut the stems out of the bell peppers and cut them in half lengthwise. Scoop out all the seeds and membranes. Boil the prepared peppers for 5 minutes. Using a slotted spoon remove them from water and let them drain cut side down.
  3. Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
  4. Heat the oil in a large nonstick skillet. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften.
  5. Remove skillet from heat and add the tomatoes and chickpeas. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables. Stir in the crumbled feta.
  6. Arrange the peppers in the baking dish cut sides up (like little boats)and fill them with the couscous/vegetable mixture. (The filling will be heaping unless your peppers are very large.).
  7. Bake 15 minutes. Serve immediately.

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