Prep and cook time: 45 minutes Serves 6
6 large organic bell peppers (red, yellow, orange, or green)
1 tablespoon avocado oil
1 small zucchini, finely chopped
2 cloves garlic, minced
1 tablespoon lemon juice
2 cups cooked brown rice couscous
1 can (15 ounces) chickpeas, drained and rinsed
1 ripe tomato, seeded and finely chopped
1 teaspoon dried oregano, crumbled
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup crumbled goat feta
Preheat oven to 350 degrees. Slice tops off peppers to make lids. Scoop out membranes and seeds and discard. In large saucepan with lightly-salted boiling water, simmer peppers and pepper lids, covered, for 5 minutes. Drain.
Heat oil in medium saucepan over medium heat. Add zucchini and garlic. Sauté for 2 minutes. Stir in lemon juice, cook for 1 minute, and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt, and pepper. Stir in cheese. Fill each pepper with couscous mixture. Place upright in shallow baking dish. Cover with pepper tops. Bake just until filling is heated through, about 20 minutes.
