Cous Cous & Feta Stuffed Bell Peppers
2016-05-01 14:21:50
Yields 6
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 1 1/4 cups chicken stock
- 2/3 cup couscous
- 6 extra large bell peppers, mixed colors
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 zucchini, quartered lengthwise then sliced thin
- 1 yellow squash, quartered lengthwise then sliced thin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, cut in half
- 15 oz canned chickpeas, drained and rinsed
- 4 oz feta cheese, crumbled
- 3 tablespoons tomato paste
Instructions
- Preheat oven to 350 degrees and coat a baking dish with pam. In a small pot, bring the chicken stock to a boil and add the couscous. Cover the pan and remove from the heat, 5 minutes. Fluff with a fork. Cut the stems off the bell peppers and scoop out the seeds and membranes. Place the peppers upright in baking dish and roast them for 15 minutes or until soft. In a large skillet, heat the olive oil over medium heat and add the onion, zucchini, squash, oregano, and salt. Cook until vegetables are soft, 7 minutes. Add in the tomatoes, chickpeas, tomatoes, cooked couscous and feta. Fill the peppers with the mixture and bake for another 15 minutes!
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
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