Couscous Stuffed Peppers

Ingredients

• 6 large bell peppers (any color)
• 1 tablespoon vegetable oil
• 1 small zucchini, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe tomato, seeded and finely chopped
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black peper
• 1/2 cup fat free feta cheese

Directions

Slice tops off peppers to make lid. Scoop out the membranes and seeds and discard. Simmer peppers and lids, covered, in large saucepan, lightly salted. Boil for 5 minutes. Drain. Preheat over to 350 °F. Heat oil in a medium saucepan over medium heat. Add zucchini and garlic and sauté for 2 minutes. Stir in lemon juice. Cook 1 minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt and pepper. Stir in feta cheese. Fill each pepper with the couscous mixture and place up right in a shallow baking dish. Cover with the pepper top and bake just until the filling is heated through, about 20 minutes.

Baking Temperature: 350°F

Baking Time: 20 minutes

*Source: The Columbus Dispatch – Vicky Victor
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