Mediterranean Stuffed Bell Peppers

Serves: Six | Prep: 20 min | Cook: 50 min

Ingredients:

Mediterranean Stuffed Bell Peppers:
5 bell peppers
1 cup dry couscous
1/4 tsp salt
1 Tbso sun-dried tomato oil or olive oil
1 red onion, chopped
2 garlic clove, minced
1 tsp dried oregano
10 sun-dried tomatoes in oil, roughly chopped
1 cup feta cheese, crumbled
1/2 cup black olives, roughly chopped
1/4 cup fresh basil, roughly chopped
1 lemon, juiced
1/2 tsp pepper
Fresh parsley, chopped

Directions:
Preheat oven 400F/200C.

Prepare bell peppers by cutting in half, lengthwise. Remove seeds and membrane. Place cut side up in a 13X9 inch casserole dish.

In a heat-proof bowl add dry couscous. Add 1 1/2 cups boiling water and salt. Stir. Cover and let sit for 5-8 minutes then fluff with fork.

Heat oil in a skillet over medium heat. Add onions and cook for 4-5 minutes, stirring occasionally, until soft. Add garlic and oregano. Stir and cook for another 1 minute. Remove skillet form heat. Stir in cooked couscous, feta, sun-dried tomatoes, black olives, basil, lemon juice, and pepper.

Stuff the pepper halves with the couscous mixture. Drizzle each pepper with either sun-dried tomato oil or olive oil. Cover with aluminium foil and bake for 30-40 minutes, until the peppers are tender. Uncover and bake another 12-15 minutes more, until they crisp up a little. Sprinkle with fresh parsley and enjoy.

More Delicious Recipes:
Turkey and Rice Stuffed Bell Peppers
Southwest Stuffed Zucchini Boats
Lamb and Feta Tortillas
Roasted Garlic Hummus