Stuffed Peppers

Wow why are we so lame and never post anymore? I'm thinking it's a few reasons. First Caitlin and I signed up for like a bunch of clubs last year so our schedules are really messed up and our meals are either old recipes or just like super-quick stir-fry. Also (even though I know how super spoiled this sounds) but not having a working dishwasher is a big deterrent in cooking.

Hopefully things will settle and we will be regularly updating. Especially now that Daniele has lost her blog-virginity, we should have more posts.

This recipe is one that I made last Fall Semester BB (before blog) and I came home the other day and felt like stuffed peppers, even though I never went grocery shopping for the recipe. So the pictures I have aren't exactly of the same recipe, I just used vegetables I found in my fridge. They both turned out delicious though, so be creative.

Ingredients 
1 1/4 cups vegetable broth
2/3 cup couscous
4 large bell peppers
2 tsp. olive oil
1/2 cup chopped onion
1 zucchini, quartered and sliced thinly
1 yellow squash, quartered and sliced thinly
1 1/2 tsp. oregano
1/2 tsp. salt
1 can chickpeas, drained and rinsed
About 1 cup crumbled feta
3 tbsp. tomato paste

Directions
1. Preheat oven to 350 degrees F. Butter a small baking dish (I use glass).
2. Bring broth to a boil in a saucepan, add couscous, cover the pan and remove it form the heat.
3. Cut the stems and top half off of peppers, scoop out seeds. Place them upright in your baking dish and roast for 15 min. or until softened. Set aside.

4. Heat oil in a large skillet. Add onion, zucchini, yellow squash, oregano and salt. Cook, stirring frequently for 5 minutes. Remove from heat and stir in chickpeas and tomato paste. Add the couscous and feta. *Instead of opening an entire can of tomato paste I just use vegetable broth here.

5. Fill the peppers with couscous mixture and bake for 15 min.

Delicious, filling and healthy :)