• 35762810c19b7a42f2e648aa769e424b

Couscous Stuffed Peppers

Peppers stuffed with couscous and baked. This is a great dish to serve as either a side or a main course. Quinoa is a good substitute for couscous.

Prep
Cook
Serves 6people
Ingredients
6
large bell peppers (red, yellow, orange, or green)
1
tbsp vegetable oil
1
small zucchini, finely chopped
2
cloves garlic, minced
1
tbsp fresh-squeezed lemon juice
2
cups cooked couscous
1
(15 oz) chickpeas, drained and rinsed
1
ripe tomato, seeded and finely chopped
1
tsp dried oregano, crumbled
1/2
tsp salt
1/4
tsp black pepper
1/2
cup crumbled feta cheese
Directions
1.
Slice tops off peppers to make lids.
2.
Scoop out membranes and seeds and discard.
3.
In large saucepan of lightly salted boiling water, simmer peppers and lids covered, 5 minutes. In large saucepan of lightly salted boiling water, simmer peppers and lids covered, 5 minutes.
4.
Drain.
5.
Preheat oven to 350°F.
6.
Heat oil in medium saucepan over medium heat.
7.
Add zucchini and garlic.
8.
Saute 2 minutes.
9.
Stir in lemon juice.
10.
Cook 1 minute and remove from heat.
11.
Stir in couscous, chickpeas, tomato, oregano, salt, and pepper.
12.
Stir in cheese.
13.
Fill each pepper with couscous mixture.
14.
Place upright in shallow baking dish.
15.
Cover with pepper tops.
16.
Bake just until filling is heated through, about 20 minutes.

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