Stuffed Peppers with Moroccan Couscous
Jewel-toned peppers filled with fluffy couscous perfumed with exotic fennel pollen and tender summer vegetables. The aromatic blend of sweet squash, zucchini, and onions creates a satisfying vegetarian centerpiece that brings warmth and color to any table.
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
15 min
Total Time
1 hr 5 min
Servings
8 servings
Ingredients
- 3 cupschicken stock (check package directions)
- 2/3 cupMoroccan couscous
- 8 large bell peppers -- mixed colors
- 2 teaspoonsolive oil
- 1/2 cupchopped onion
- 1 cupdiced zucchini
- 1 cupdiced yellow squash
- 1/2 teaspoonfennel pollen
- 1/2 teaspoondried oregano
- 1/2 teaspoonKosher salt
- 1 cuphalved cherry tomatoes
- 2 cupscooked chick peas
- 1 cupcrumbed feta
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 375º F
- 2
Coat a small baking dish with cooking spray. Cook the couscous according to package directions using chicken stock.
- 3
Bring a large pot of water to a boil. Cut the stems and top half-inch off of the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for , then drain them upside down. Alternatively, coat the peppers lightly with olive oil and bake in the baking dish for , until they become soft and they begin to brown.
- 4
Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel pollen, oregano, and Kosher salt. Cook, frequently stirring, for or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake . Serve immediately.