Couscous Stuffed Peppers

Step 1

Preheat the oven to 400 degrees. Cut the bell peppers in half and remove the ribs & seeds. Place in the baking dish, drizzle with 1 tablespoon of oil, oregano and a pinch of salt & pepper. Use your hands to coat the inside and outside. Place in the oven for 25-30 minutes or until the peppers are slightly charred.

Step 2

Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the couscous & garlic and toast for a couple of minutes, stirring frequently. Add the whole tomatoes & broth and bring to a boil. Cover, lower the heat and simmer for 12-15 minutes, or until the couscous is cooked through and liquid is absorbed.

Step 3

Combine all of the tomato ingredients in a bowl and mix to combine. Set aside.

Step 4

Transfer the couscous to a bowl with the lemon juice, vinegar, feta, spinach & a pinch of pepper. Toss, taste and adjust the seasonings as needed. Spoon the couscous into the peppers & top with the marinated tomatoes.

Step 5

Serve warm or at room temperature.