COUSCOUS & FRESH HERB STUFFED PEPPERS RECIPE

Get ready to stuff your face with these healthy, delicious and vegetarian Couscous & Herb Stuffed Peppers. Filled to the top with tender couscous, tangy Feta cheese, savory sun-dried tomatoes and fresh herbs, this meal-in-a-pepper is a perfect midweek meal!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  bell peppers, tops cut off, stemmed and seeded (any colours)
• 2  cups  cooked israeli couscous
• 1  cup peas
• 1⁄2 cup  crumbled feta cheese
• 2  tablespoons  chopped sun-dried tomatoes packed in oil
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped of fresh mint
• 2  tablespoons olive oil
• 2  tablespoons lemon juice
• 1  teaspoon honey
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup  crumbled feta cheese

Directions

1. To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF.
2. In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled Feta cheese and bake for 20 minutes to heat through.