Mediterranean Stuffed Peppers with Couscous & Beans (V)

Source: Our Happy Mess | Makes: 4 peppers | Time: 1.5 hr

Changes: replaced couscous with pearled couscous; black eyed peas with cannellini beans; and feta with vegan feta

Ingredients

4 #BellPeppers seeded and halved lengthwise

3/4 cup vegetable broth (homemade to reduce sodium)

3/4 cup uncooked Israeli couscous

1/4 tsp kosher salt

1/4 tsp ground turmeric

1 tbsp EVO

1/2 medium yellow onion chopped

2 large cloves garlic minced

1 small #zucchini diced

2 tsp dried oregano

1 14- oz can cannellini #beans

2 cups chopped #tomatoes

1/4 cup fresh basil chopped and loosely packed

1 cup crumbled vegan feta

S&P to taste

Lemon juice and olive oil for drizzling

Instructions

Preheat the oven to 400 F. Grease a 9 x 13 inch baking pan with olive oil.

Cut the bell peppers in half lengthwise (from top to bottom). Remove the stems and seeds and place them cut-side up in the baking dish.

Bring the broth to a boil in a medium sauce pan. Remove the pan from the heat and stir in the couscous, salt, and turmeric. Cover with a lid and set aside for 10 minutes or until the water is fully absorbed. Remove the lid to cool.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until tender, about 3-4 minutes. Add the zucchini, garlic, and oregano and cook an additional 3-4 minutes., until softened and fragrant. Stir in the beans and tomatoes and cook another 2-3 minutes.

Fold in the couscous, feta and basil. Taste and add salt and pepper to taste.

Fill the pepper halves with the couscous mixture and cover the baking dish tightly with foil.

Bake in the preheated oven for 30-40 minutes.

Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden.

Sprinkle with extra feta and fresh basil before serving if desired.