Roasted Stuffed Peppers - Brick Oven

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5 medium-large red bell peppers, divided

1 small eggplant, peeled and cut into ½” dice

1 cup grape tomatoes

4 cloves garlic

1 teaspoon fine sea salt, or table salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 cups couscous, cooked

1 ½ teaspoons dried basil

2 tablespoons chopped fresh parsley

1 ½ cups crumbled feta, divided

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