Yields
4 servings
Get ready to stuff your face with these healthy, delicious and vegetarian Couscous & Herb Stuffed Peppers. Filled to the top with tender couscous, tangy Feta cheese, savory sun-dried tomatoes and fresh herbs, this meal-in-a-pepper pairs perfectly with PURE LEAF GREEN TEA WITH HONEY.
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ingredients
4
peppers (any colours), tops cut off, stemmed and seeded
2
cups cooked Israeli couscous
1
cup fresh or defrosted frozen peas
½
cup crumbled feta cheese
2
Tbsp chopped oil packed sun-dried tomatoes
2
Tbsp chopped fresh flat leaf parsley
2
Tbsp chopped fresh mint
2
Tbsp olive oil
2
Tbsp lemon juice
1
tsp honey
½
tsp kosher salt
¼
tsp ground cumin
¼
tsp crushed red pepper flakes
¼
cup crumbled feta cheese
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directions
Step 1
To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF.
Step 2
In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled Feta cheese and bake for 20 minutes to heat through.