Couscous and Feta Stuffed Peppers

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READY IN: 30mins
SERVES: 4

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F F.
  • Coat a small baking dish with cooking spray.
  • Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.
  • Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down.
  • Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened.
  • Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.
  • Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes.
  • Serve immediately.
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