Couscous and Feta-Stuffed Bell Peppers

Featured by Ampelos Cellars in the Pinot Noir Wine Club.

Ingredients

Couscous and Feta-Stuffed Bell Peppers
Vegetable oil cooking spray
1 1/4 cups chicken or vegetable broth
2/3 cup couscous
4 extra large red bell peppers
2 tsp. EVOO
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise and
sliced thinly across
6 oz yellow squash, quartered lengthwise,
and sliced thinly 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

Instructions

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 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 couscous/vegetable mixture. Place on the coated baking dish, and bake for 15 minutes. Serve immediately



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