Couscous and Feta Stuffed Bell Peppers
Ready In: 40 mins
Serves: 6-8
Ingredients
- vegetable oil cooking spray
- 1 1⁄4 cups vegetable broth
- 2⁄3 cup couscous
- 6 large bell peppers, mixed colors
- 2 teaspoons olive oil
- 1⁄2 cup chopped onion
- 6 ounces zucchini, quartered lengthwise then sliced across thinly
- 6 ounces yellow squash, quartered lengthwise then sliced across thinly
- 1 teaspoon fennel seed
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 cup plum tomato, diced
- 15 ounces chickpeas, drained and rinsed
- 4 ounces crumbled feta cheese (about 1 cup)
Directions
- Pre-heat oven to 350°F Coat a 9x13 baking dish with cooking spray.
- 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.
- Bring the broth to boil in a saucepan and add the couscous. Cover the pan and remove it from the heat.
- 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.
- 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.
- 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.).
- Bake 15 minutes. Serve immediately.
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