Couscous and Feta Stuffed Peppers

Couscous and Feta Stuffed Peppers
From: Smitten Kitchen

1 1/4 cups chicken or vegetable broth
2/3 cup couscous
4 extra-large or 5 large bell peppers, mixed colors
2 tsp. olive oil
1/2 cup onion, chopped
1 small zucchini, quartered lengthwise then sliced across thinly
1 small yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp. fennel seeds
1/2 tsp. dried oregano
1/2 tsp. salt
1 cup cherry tomatoes, cut in half
1 (15 oz.) can chickpeas, drained and rinsed
4 oz. crumbled feta cheese, about 1 cup
3 Tbs. tomato paste

Preheat oven to 350 degrees. Coat a small baking dish with Pam. Bring the broth to a boil in a saucepan, add the couscous, cover and remove from the heat.

Cut the tops off of the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready.

Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake for 15 minutes. Serve immediately.