Time: 35 minutes
Makes 6 Stuffed Peppers
6 Large organic bell peppers (red, yellow OR orange)
1 Tbsp avocado oil
1 small zucchini, finely chopped
2 cloves garlic, minced
1 Tbsp fresh squeezed lemon juice
2 Cups cooked brown rice couscous (Lundberg)
1 Can chickpeas, drained and rinsed (15 ounces)
1 ripe tomato, seeded and finely chopped
1 tsp dried oregano, crumbled
1/2 tsp salt
1/4 tsp black pepper
1/2 Cup crumbled goat feta cheese
Slice tops off peppers to make lids. Scoop out membranes and seeds and discard. In large saucepan of lightly salted boiling water, simmer peppers and lids covered, 5 minutes. Drain. Preheat oven to 350F. Heat oil in medium saucepan over medium heat. Add zucchini and garlic. Saute 2 minutes. Stir in lemon juice. Cook 1 minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt, and pepper. Stir in cheese. Fill each pepper with couscous mixture. Place upright in shallow baking dish. Cover with pepper tops. Bake just until filling is heated through, about 20 minutes.