Stuffed Roasted Red Peppers

Total Time: 43 mins Preparation Time: 25 mins Cook Time: 18 mins

Ingredients

• 6 large red bell peppers
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 6 ounces fresh spinach
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 3/4 cup uncooked couscous (about 2 cups cooked)
• 1/2 cup crumbled feta cheese

Recipe

• 1 roast the bell peppers on a gas stove's open flame, turning the with tongs, until the skins are blackened, for about 2-3 minutes; or roast them on a rack under the broiler 2 inches from the heat, turning them every 5 minutes, for about 15 minutes. transfer the peppers to a bowl, cover with plastc wrap and let them cool. when cool enough to handle peel peppers starting at the stem end. carefully cut off the tops with a paring knife, and rinse out any seeds. set aside.
• 2 lightly coat a saute pan with olive oil; place over medium heat. saute garlic until it begins to turn golden, about 1 minute. add spinach; cook over medium heat until it wilts, about 2 minutes. remove pan from heat. stir in lemon juice and salt; place spinach in a bowl. preheat oven to 350°f.
• 3 in a small pot, cook couscous according to package directions (about 5 minutes). using a spatula, add the couscous and the feta cheese to the wilted spinach, and mix well.
• 4 line a baking sheet with aluminum foil. generously stuff all the bell peppers with couscous-spinach stuffing, and place on a bakind sheet. bake on the center rack for about 8 minutes. serve immediately.