Couscous and Feta-Stuffed Peppers
Erin
ingredients
- Vegetable-oil cooking spray
- 1 1/4 cups chicken or vegetable broth
- 2/3 cup couscous
- 4 large bell peppers, mixed colors
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 6 ounce zucchini, quartered lengthwise then sliced across thinly
- 6 ounce yellow squash, quartered lengthwise then sliced across thinly
- 1/2 tsp fennel seeds
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 cup cherry tomatoes, cut in half
- 15 ounces canned chickpeas, drained and rinsed
- 4 ounces crumbled feta cheese (about 1 cup)
- 3 tablespoons tomato paste
directions
- 1
Preheat oven to 350°F. Coat a small baking dish with cooking spray.
- 2
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.
- 3
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.
- 4
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, chickpeas and tomato paste.
- 5
Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.
- 6
Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.
Source: Erin
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