A Delicious, Vegetarian recipe to pair with Ampelos 2006 Pinot
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
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
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.