Couscous Stuffed Peppers

Slice tops off peppers to make lid. Scoop out the membranes and seeds and discard. Simmer peppers and lids, covered, in large saucepan, lightly salted. Boil for 5 minutes. Drain. Preheat over to 350 °F. Heat oil in a medium saucepan over medium heat. Add zucchini and garlic and sauté for 2 minutes. Stir in lemon juice. Cook 1 minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt and pepper. Stir in feta cheese. Fill each pepper with the couscous mixture and place up right in a shallow baking dish. Cover with the pepper top and bake just until the filling is heated through, about 20 minutes.

Baking Temperature: 350°F

Baking Time: 20 minutes

*Source: The Columbus Dispatch - Vicky Victor
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