Ingredients:
5 large bell peppers
1 cup pearl couscous
vegetable broth
1 can chick peas
1 lime
1 small tomato
1 small zucchini
1/2 c. broccoli
1 small onion
2 cloves garlic
small contained of feta cheese
1 Tbsp. chili pepper
1 tsp. oregano
1 pinch chipotle pepper
salt and pepper
1-2 ripe avocados
Instructions:
Start with about 5 beautiful peppers from your garden or Farmer's Market. Choose peppers that are multi-colored, bright, and firm. Cut off the stems and carefully remove the seeds from the center, while keeping the pepper in tact. These will be your bowls. Set them aside.
In a sauce pan, cook the pearl couscous, according to the package, except use vegetable broth instead of water, to add extra flavor. While that is cooking, chop all vegetables into small pieces. Saute zucchini, onion, garlic, and broccoli until cooked but still firm (you can also add scrap pieces of the bell peppers for color).
Once ingredients have finished cooking, combine them with the can of chick peas (rinsed) in a large bowl. Add diced tomatoes, spices, and juice from the lime. Add in at least half the container of feta cheese. Taste this mixture before filling the peppers. Add additional spices if necessary.
Fill the peppers with your couscous mixture and top with the remaining feta cheese. Carefully cover the peppers with tinfoil and cook for 30 minutes at 350-degrees, or until the peppers begin to soften. Remove the tinfoil and cook for an additional 5-10 minutes to crisp the tops of the peppers.
Note: If you have extra coucous mixture after you fill the peppers, don't throw it away! It'll taste great by itself the next day.
