Couscous and Feta-stuffed Peppers
Photo © Deb Perelman
- 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
- This recipe is vegetarian
- Produce
- Cherry tomatoes (1 cup)
- Chickpeas, canned (15 oz)
- Large or 5 large bell peppers (4)
- Onion (1/2 cup)
- Oregano, dried (1/2 tsp)
- Yellow squash (6 oz)
- Zucchini (6 oz)
- Canned Goods
- Chicken or vegetable broth, fat-free (1 1/4 cups)
- Tomato paste (3 tablespoons)
- Cooking & Baking
- Fennel seeds (1/2 tsp)
- Olive oil (2 tsp)
- Salt (1/2 tsp)
- Vegetable-oil cooking spray (1)
- Pasta & Grains
- Couscous (2/3 cup)
- Dairy
- Feta cheese (4 oz)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 26, 2007 (5 years ago).
173 people saved this recipe.
