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couscous and feta-stuffed peppers
- Vegetable-oil cooking spray
- 1 1/4 cups chicken or vegetable broth
- 2/3 cup couscous
- 4 large bell peppers, mixed colors
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 6 ounce zucchini, quartered lengthwise then sliced across thinly
- 6 ounce 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 ounces canned chickpeas, drained and rinsed
- 4 ounces crumbled feta cheese (about 1 cup)
- 3 tablespoons tomato paste
- 2 red onions, sliced
- 1 cup cider vinegar
- 1 teaspoon salt
Directions:View on Smitten Kitchen
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