Couscous, Feta, Vegetable Stuffed Peppers
1 1/4 cups chicken or vegetable stock
2/3 cup couscous
8 – 10 banana or cubanelle peppers
5 tsp olive oil
1/2 cup chopped onion
1 small zucchini, chopped into 1/4 inch chunks
2 yellow squash, chopped into 1/4 inch chunks
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp Kosher salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
1 cup crumbled feta cheese
Preheat oven to 350°F
Bring the stock to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Let sit as couscous absorbs the stock.
Bring a large pot of water to a boil. Cut the top half inch off the peppers (don’t discard) and scoop out the seeds and membranes. Boil trimmed peppers for 3 minutes, then drain them upside down.
Heat 3 tbs olive oil in a 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 and chickpeas.
Add the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.
Using a small spoon, fill peppers with couscous/vegetable mixture. Top with reserved pepper tops. Coat a small baking dish with olive oil and add the stuffed pepper. Bake 15 minutes. Serve hot.
Goat Cheese Stuffed Banana Peppers
2 tbs finely diced shallots
2 scallions (white and green parts), very thinly sliced
2 1/2 tsp sherry vinegar
8 -10 banana and cubanelle peppers
11 ounces fresh goat cheese
1 tsp chopped fresh parsley
1/2 tsp chopped fresh thyme
Kosher salt and freshly-ground pepper
Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper.
Bring a large pot of water to a boil. Boil peppers for 3 minutes, then drain and cool.
Slice open the side of each pepper to create a pocket. Spoon goat cheese into peppers, dividing it equally. Heat a large skillet over medium heat and add 4 or 5 tbs olive oil.
Cook peppers in oil until cheese begins to melt, about a minute. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve hot.