• 12servings
  • 40minutes
  • 254calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, E, P
MineralsSelenium, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Filling

  2. 2 cups chicken broth

  3. 3 Tbsp extra-virgin olive oil

  4. 2 cloves garlic, finely chopped

  5. 1/4 tsp salt

  6. 2 cups whole-wheat, tomato or regular couscous

  7. 1/3 cup dried currants

  8. 1 large tomato, diced

  9. 12 oz fresh feta cheese, crumbled

  10. 4 scallions, thinly sliced

  11. 1/2 cup chopped, toasted almonds

  12. 1/3 cup chopped fresh mint

  13. 1 Tbsp chopped fresh oregano

  14. 1/2 tsp freshly ground pepper

  15. 6 large mixed peppers (red, orange, green, purple and/or yellow)

  16. Olive oil cooking spray

  17. Serve with: lemon wedges and extra-virgin olive oil for drizzling

Instructions Jump to Ingredients ↑

  1. Filling: Bring broth, 1 Tbsp oil, the garlic and salt to a boil in a large saucepan. Stir in couscous and currants, remove from heat, cover and let stand 5 minutes or until broth is absorbed.

  2. Transfer to a large bowl; fluff with a fork. Let cool 5 minutes. Stir in remaining 2 Tbsp oil and the remaining Filling ingredients.

  3. While Filling cools, cut peppers in half lengthwise through stems; remove seeds and membranes, keeping stems intact. Cut a thin slice off rounded sides of each half so they won’t wobble; coat rounded sides with cooking spray. Put cut sides up on baking sheet.

  4. Heat grill. Fill peppers with Filling. Place directly on grill rack, cover grill and cook 12 to 15 minutes until peppers are tender and bottoms are charred in spots. Serve hot or at room temperature.


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