Couscous And Feta Stuffed Bell Peppers

Description

I originally got this recipie out of a shape magazine but i found the serving sizes far too large so i cut the peppers in half lengthwise and stuffed the halves instead of stuffing the whole pepper. I often sprinkle another cup of feta over the peppers just before they go in to bake.

Ingredients

• Vegetable Oil Cooking Spray
• Vegetable Broth
• Couscous
• Bell Peppers
• Olive Oil
• Onion
• Zucchini
• Yellow Squash
• Fennel Seed
• Dried Oregano
• Salt
• Plum Tomato
• Chickpeas
• Feta Cheese

Instructions

1. Pre-heat oven to 350f coat a 9×13 baking dish with cooking spray
2. Bring a large pot of water to a boil
3. Cut the stems out of the bell peppers and cut them in half lengthwise
4. Scoop out all the seeds and membranes
5. Boil the prepared peppers for 5 minutes
6. Using a slotted spoon remove them from water and let them drain cut side down
7. Bring the broth to boil in a saucepan and add the couscous
8. Cover the pan and remove it from the heat
9. Heat the oil in a large nonstick skillet
10. Cook the onion, zucchini, yellow squash, fennel seeds, oregano, and salt for about 5 minutes or until the vegetables start to soften
11. Remove skillet from heat and add the tomatoes and chickpeas
12. Fluff the couscous with a fork and add it to the skillet, mixing it with the vegetables
13. Stir in the crumbled feta
14. Arrange the peppers in the baking dish cut sides up and fill them with the couscous / vegetable mixture
15. Bake 15 minutes
16. Serve immediately