Couscous and Feta Stuffed Peppers

  • Ready Time : 0 min

Servings

Ingredients

  • vegetable oil cooking spray
  • 1 1/4 cups fat-free chicken or vegetable broth
  • 2/3 cup couscous
  • 4 extra-large or 5 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 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, cut in half
  • 15 oz canned chickpeas, drained and rinsed
  • 4 ounce crumbled feta cheese (about 1 cup)
  • 3 tablespoons tomato paste

Directions

Preheat oven to 350°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. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. 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. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

Source: Smitten Kitchen

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