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Couscous And Feta-Stuffed Peppers

627 faves | 13 recommends
Nutrition per serving    (USDA % daily values)
CAL
435
FAT
40%
CHOL
17%
SOD
90%

Comments

Great recipe. I just used one zucchini and omitted the squash. It was delicious the first night and made a great lunch on day two.
Jessica Kleist   •  12 Dec   •  Report
I made this minus the fennel seeds and used tomato sauce instead of paste!
Christina Villasenor   •  26 Feb   •  Report
instead of couscous i used rice..great!
Ana R. Pires   •  18 Nov   •  Report
This was delicious! I used shallots instead of onion, no fennel seeds, canned fire-roasted tomatoes instead of the fresh ones and
Nicole Barreiro   •  20 Oct   •  Report
Can u guys ever make something vegetarian, stop eating meat..... It's gona haunt u wid bad karma
Silky Dubb   •  22 Sep   •  Report
I made this and it was pretty delicious. I did add garlic because I love it and almost always add it to recipes that don't call for it. I thought about adding some kind of meat but chose not to. I'm glad I didn't because it was a great vegetarian dish and the fennel gave the illusional taste of there being sausage in it.
Erica Stevenson   •  19 Jul   •  Report
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Ingredients for 4 servings

Vegetable-oil cooking spray

1 1/4 cups fat-free chicken or vegetable broth

2/3 cup couscous

4 extra-large or 5 large bell peppers, mixed colors

2 tsp olive oil

1/2 cup chopped onion

6 oz zucchini, quartered lengthwise then sliced across thinly

6 oz yellow squash, quartered lengthwise then sliced across thinly

1/2 tsp fennel seeds

1/2 tsp dried oregano

1/2 tsp salt

1 cup cherry tomatoes, cut in half

15 oz canned chickpeas, drained and rinsed

4 oz crumbled feta cheese (about 1 cup)

3 tablespoons tomato paste

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