Couscous with feta, chickpeas, and zucchini? So good.
Stuffed in a pepper? Even better.
Couscous and Feta Stuffed Peppers
(adapted from Smitten Kitchen)
Makes 5-6 servings
5 to 6 large bell peppers
1 1/4 cups vegetable broth
2/3 cup couscous
2 teaspoons olive oil
1/2 cup onion, diced
2 cloves garlic, minced
2 small zucchini or yellow squash, quartered lengthwise and sliced thin
1/2 teaspoon oregano
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half
1 can (15 ounces) chickpeas, drained and rinsed
3 tablespoons tomato paste
1 cup feta, crumbled, plus more for garnish
1) Cut the stem and the top half inch off of each pepper and scoop out the seeds and membranes. Spray a baking dish with cooking spray and place the peppers upright in the dish. Roast peppers at 350 degrees for 20-25 minutes until they soften. Remove peppers from oven and set aside until filling is ready.
2) Meanwhile, in a small saucepan, bring the broth to a boil, add the couscous, cover the pan and remove it from heat.
3) Heat oil in a large skillet; add onion, garlic, zucchini, oregano and salt. Cook, stirring frequently, for 10 minutes or until all vegetables are softened. Stir in the tomatoes, chickpeas, and tomato paste. Adjust seasonings to taste. Remove from heat and stir in the crumbled feta.
4) Fill peppers with the couscous mixture, placing additional feta on top of each pepper. Bake for 15-20 minutes, or until peppers are soft and filling is heated through. Serve immediately. Enjoy!