Couscous and Squash Stuffed Red Peppers with Feta

Inspired by Smitten Kitchen's Couscous and Feta Stuffed Peppers.

Difficulty: Super Easy
Speed: Typical Weeknight



INGREDIENTS:


1-1/4 c vegetable broth
1 c couscous

6 large red bell peppers

1 onion, diced
1 zucchini, diced
1 yellow squash, diced
minced garlic to taste
oregano to taste
basil to taste
garlic powder to taste
salt and pepper to taste
olive oil for sauteeing

3/4 c grape tomatoes, sliced in half
1 can garbanzo beans, drained
3 T tomato paste

crumbled feta to top
pine nuts to top



1. Preheat oven to 350. Bring broth to a boil in small saucepan; remove from heat, stir in couscous, cover, and let sit for five minutes. Stir and set aside.

2. Remove stems, seeds and ribs from peppers, place upright in greased casserole dish and bake for 15 minutes.

3. Sautee onion, zucchini, yellow squash and garlic in hot olive oil. Season with oregano, basil, garlic salt, salt and pepper. Stir in grape tomatoes, couscous, and tomato paste.

4. Stuff peppers with couscous mixture, top with feta, pine nuts, and fresh black pepper and bake for another 15 minutes.



Serves 6 (serving size: 1 pepper)

NUTRITIONAL INFO (per serving):
366 calories (19 calories from fat)
2.6 g fat
560 mg sodium
14.5 g protein