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Cous Cous and Squash Stuffed Bell Peppers

Light, fluffy couscous is tossed with a whole lot of veggies (this is a great opportunity to clear out the veggie bin in your fridge!), then scooped into peppers and baked.  I think one of the greatest things about this dish is that it reheats really well, so if it is just the two of you, you automatically cook two dinners instead of one.

Cous Cous Stuffed Bell Peppers

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Serves: 4 Total Time: 35 minutes

Ingredients

  • 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

Instructions

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