Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully slice the tops off 4 large bell peppers, remove the seeds and membranes, and lightly season the insides with 0.25 teaspoon of salt and 0.125 teaspoon of black pepper.

2. 2

   In a medium pot, bring 1.5 cups of vegetable broth to a boil, then stir in 1 cup of couscous, cover, remove from heat, and let it stand for 5 minutes until the liquid is absorbed and the couscous is fluffy.

3. 3

   Heat 1 tablespoon of olive oil in a pan over medium heat, then sauté 0.5 medium yellow onion, finely diced, for 3 minutes until softened, add 2 minced garlic cloves and cook for 1 minute more, then stir in 3 cups of fresh spinach and cook until wilted, approximately 2 minutes.

4. 4

   Fluff the cooked couscous with a fork and transfer it to a large bowl, then gently fold in the sautéed onion and spinach mixture, 0.5 cup crumbled feta cheese, 0.25 cup chopped Kalamata olives, 0.25 cup chopped sun-dried tomatoes, 0.25 cup chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 teaspoon dried oregano, 1 teaspoon lemon zest, 0.25 teaspoon salt, and 0.125 teaspoon black pepper.

5. 5

   Evenly spoon the couscous mixture into the prepared bell peppers, filling them completely and mounding slightly if needed.

6. 6

   Place the stuffed bell peppers upright in a steamer basket over simmering water, ensuring the water does not touch the bottom of the basket, cover tightly, and steam for 20-25 minutes, or until the bell peppers are tender-crisp.

7. 7

   Carefully remove the steamed bell peppers from the steamer and drizzle each with 0.5 tablespoon of olive oil before serving warm.