Couscous And Feta Stuffed Peppers

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.

2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until the liquid is absorbed.

4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

5. Add the cooked couscous to the skillet along with the dried oregano, basil, paprika, salt, and black pepper. Stir well to combine and cook for an additional 2-3 minutes to blend the flavors.

6. Remove the skillet from heat and gently fold in the crumbled feta cheese until evenly distributed throughout the couscous mixture.

7. Carefully stuff each bell pepper with the couscous and feta mixture, pressing down gently to pack it inside.

8. Place the stuffed peppers in the prepared baking dish and cover with the pepper tops.

9. Bake in the preheated oven for 25-30 minutes, or until the peppers are softened and slightly charred.

10. Once cooked, remove from the oven and let them cool slightly before serving.

11. Garnish with freshly chopped parsley for a pop of color and freshness before serving.