Couscous And Feta Stuffed Peppers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/4 cups vegetable broth, fat free
• 2/3 cup couscous
• 4 large bell peppers, mixed colors
• 2 teaspoons olive oil
• 1/2 cup onion, chopped
• 6 ounces zucchini, quartered lengthwise then sliced across thinly
• 6 ounces yellow squash, quartered lengthwise then sliced across thinly
• 1/2 teaspoon fennel seed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, cut in half
• 15 ounces canned chick-peas, drained and rinsed
• 4 ounces feta cheese, crumbled

Recipe

• 1 preheat oven to 350°f f.
• 2 coat a small baking dish with cooking spray.
• 3 bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.
• 4 meanwhile, bring a large pot of water to a boil. cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. boil trimmed peppers for 5 minutes, then drain them upside down.
• 5 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.
• 6 remove from heat and stir in the tomatoes and chickpeas. using a fork, scrape the couscous into the skillet and toss with the vegetables. stir in the crumbled feta.
• 7 place peppers upright in the baking dish and fill them with couscous. bake 15 minutes.
• 8 serve immediately.