Couscous and Feta Stuffed Peppers

INGREDIENTS:

• 1-1/4 Cups Chicken Broth
• 2/3 Cup Couscous
• 4 Bell Peppers
• 2 Teaspoons Olive Oil
• 1/2 Cup Onion, Chopped
• 3/4 Cup Zucchini, Quartered Lengthwise and Sliced Thinly
• 3/4 Cup Yellow Squash, Quartered Lengthwise and Sliced Thinly
• 1/2 Teaspoon Fennel Seeds
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Salt
• 1 Cup Cherry Tomatoes, Halved
• 15 oz Canned Chickpeas, Drained and Rinsed
• 1 Cup Crumbled Feta

DIRECTIONS:

• Preheat oven to 350 degrees.
  
• Coat a small baking dish, large enough to house 4 bell pepper standing, with cooking spray.
• Bring the broth to a boil in a saucepan, add the couscous, cover and remove it from the heat.
• Meanwhile, bring a large pot of water to a boil.
• Cut the stems and top half inch off the bell peppers, scoop out the seeds and membranes, boil for 5 minutes, and then drain them upside down.
• Heat oil in a nonstick skillet over medium-high heat and add onion, zucchini, yellow squash, fennel seeds, oregano, salt, and cook, stirring frequently, for 5 minutes or until vegetables are softened.
• Remove from heat and stir in the tomatoes, chickpeas, couscous, toss with the vegetables, then stir in the crumbled feta.
• Place peppers upright in the baking dish and fill them with couscous mixture.
• Bake 15 minutes and serve immediately.

This excellent filling meal is full of veggies, vitamins and tastes great too! This recipe makes 4 stuffed peppers, but beware, these do not reheat well. We learned that the hard way...
Enjoy!

This recipe is from www.self.com