Greek Stuffed Peppers

Okay, this recipe scared me. Lots of ingredients and lots of instructions. It wasn't as bad as I anticipated and it was well worth it. Everyone ate them and enjoyed them! This will go on our monthly rotation. I say monthly because we don't have much of a rotation right now since I'm enjoying trying new recipes!

Of course I followed a recipe with the ingredients I had. Below is what I used. Here is the original recipe.

Greek Stuffed Peppers gluten-free, vegan option // yields about 6-8 halved stuffed peppers

• 1 cup couscous
• 1 cup low/no sodium chicken stock
• 1 cup water
• 3-4 red bell peppers,  halved + de-seeded
• 3/4 cup chopped onion
• 2 teaspoons garlic
• 1 tablespoon dried oregano
• 1/4 teaspoon black pepper
• 1 1/2 cups chickpeas, rinsed + drained
• 1/2 cup olives
• 1/2 cup chopped sun-dried tomatoes
• 6 handfuls baby spinach
• 1 tablespoon lemon juice
• salt to taste
• olive oil, for cooking

1. Cook couscous according to package using chicken stock.
2. Preheat your oven to broil and lightly oil, salt, and pepper the halved peppers and place on a baking sheet.
3. Heat a large pan over medium and add 2-3 teaspoons of olive oil.
4. Once hot, add the onion and stir occasionally until translucent and soft.  About 5-8 minutes.
5. Stir in the garlic, oregano, and black pepper for 30 seconds until fragrant, then add in the chickpeas and cook for about 6-8 minutes until starting to brown.
6. While cooking, place peppers under the broiler for a 2-4 minutes, then flip and broil for another 2-4 minutes.  You want them slightly tender, not limp.  Set aside.
7. To your pan add the olives, sun-dried tomatoes, and couscous and stir together.
8. Add in your spinach and incorporate until just starting to wilt, another 3-4 minutes.
9. Add lemon juice, then give it one more stir and taste. 
10. Lightly pack into peppers, top with remaining feta, and place under the broiler until the mixture starts to brown.  About 2-3 minutes.