I should have known better… When my sister, who was visiting from South Lake Tahoe, offered to make me dinner one night I should have specifically requested a chicken or beef dish. Or so it would seem until I tasted her couscous and feta stuffed bell peppers. We paired them up with a 2009 Mariposa Paso Robles ‘Viceroy’ (a nice-bodied, spicy SGM blend) and I have to say it was a bit heaven! Here is her recipe for you to enjoy:
Ingredients:
1 1/4 cups fat-free chicken broth
1 cup couscous
4 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz 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
15 oz canned garbanzo beans, drained and rinsed
1 cup crumbled feta cheese
Preparation:
Preheat oven to 350°F. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil cleaned peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and a pinch of salt. While stirring frequently, cook for 5 minutes (vegetables will soften). Remove from heat and stir in the tomatoes and garbanzo beans. Add the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in a baking dish and fill them with couscous mixture. Bake for 15 minutes & serve.
