Ingredients

The following ingredients have 6 Servings
  • 1 pint cherry tomatoes
  • 1 Tbsp vegetable oil
  • 1½ cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp minced garlic
  • 1½ cups pearled (Israeli couscous)
  • 1 cup chopped walnuts (lightly toasted)
  • ½ cup diced celery
  • ½ cup dried cranberries (chopped)
  • 1 cup crumbled feta cheese (divided)
  • 1 13.75-oz. can artichoke hearts, rinsed and chopped
  • ¼ cup Kalamata olives (pitted and chopped)
  • ½ cup chopped Italian parsley
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 6 bell peppers (assorted colors)

Instruction

  • Using a small bowl, add tomatoes and vegetable oil; toss until tomatoes are coated.
  • Spread tomatoes on a small broil-safe pan. Broil on low for 8-12 minutes, or until skins burst.
  • Meanwhile, add the chicken broth, salt, olive oil, lemon juice and garlic to a small saucepan. Place over high heat and bring to a boil. Once boiling, stir in the couscous. Remove pan from heat, cover and let sit for 15 minutes.
  • Preheat oven to 350°F.
  • Using a dry skillet, add the chopped walnuts. Place over medium heat, stirring occasionally, for 4-5 minutes, or until walnuts are lightly toasted. (Once you can smell the walnuts, they’re toasted!)
  • Using a large bowl, add the tomatoes (from above), cooked couscous (from above), toasted walnuts, celery, cranberries, ¾ cup of feta cheese, artichoke hearts, olives, parsley, egg and Parmesan cheese; stir until well combined.
  • Slice a thin layer off the top of each pepper. Remove seeds and inner membranes.
  • Spray a 9”x13” baking dish with baking spray. Stuff peppers with the couscous mixture and place upright in dish.
  • Cover dish tightly with foil and bake for 40-45 minutes, or until peppers are tender.
  • Remove foil. Sprinkle tops of peppers with remaining ¼ cup of feta cheese. Bake for 5-10 more minutes.