Have you tried your Ampelos 2006 Pinot Noir, recently featured as December’s Pinot Noir Series wine? If not, try pairing it with the vegetarian recipe below!

Couscous & Feta-Stuffed Bell Peppers

Ingredients:

Vegetable or Olive Oil Cooking Spray
1 1/4 Cups Chicken or Vegetable Broth
2/3 Cup Couscous
4 Extra Large Red Bell Peppers
2 tsp EVOO (*Extra-Virgin Olive Oil)
1/2 Cup Chopped Onion
6 oz zucchini, quartered lengthwise and thinly sliced across
1/2 tsp Fennel Seeds
1/2 tsp Dried Oregano
1/2 tsp salt
1 Cup Cherry tomatoes, halved
15 oz Canned Chickpeas, drained and rinsed
4 oz Crumbled Feta Cheese
3 Tbs. Tomato Paste

Directions:

Preheat oven to 350 degrees and coat a small baking dish with cooking spray. In medium saucepan, bring the broth to a boil, add the couscous, cover and remove from heat. Set aside. Cut the stems and top 1/2 inch off the bell peppers and scoop out the seeds and white membrane. Place peppers upright in a baking dish and roast them for 15 minutes or until they soften, then remove from oven and set aside.

In a nonstick skillet, heat the EVOO, add the onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook over medium heat for 5 minutes or until vegetables are softened. Remove skillet from heat, and stir in the tomatoes, chickpeas, and tomato paste. With a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the feta cheese. Fill the peppers with the couscous/vegetable mixture. Place on the coated baking dish, and bake for 15 minutes. Serve immediately.