March Recipe – Stuffed Peppers

Excuses for not doing a February recipe:

  • The Olympics were on.
  • It’s a short month so I didn’t eat much.
  • The dog ate my homework.

I was starting to get a little nervous that the first quarter of the year is almost over (this is the “corporate” in me talking) and I haven’t made any progress on my 10 in 2010. And I thought the easiest thing on my list would be to blog a recipe every month!  I will make up February at some point – I’m thinking the summer will be chock full o’ new recipes with all the fresh veggies and stuff, so I’ll double up one month. Also, my mind was put at ease tonight when I reviewed my 10 in 2010 list and found that I am making progress on more than HALF my list already, but just haven’t officially checked anything off yet. Whew! Was starting to think I was slacking. Stay tuned. :)

I invited my mom over to share in my March recipe of stuffed peppers!  These were SO easy to make and delicious, not to mention SUPER DUPER healthy…bell peppers are loaded with vitamin C and I don’t think there is one ingredient in this dish that isn’t good for you.  Here’s the recipe, courtesy of Epicurious, as well as some pics of my masterpiece! A couple of things to note: If you make this straight from the recipe you will have enough leftover stuffing for about 2 more peppers (or you can just eat it leftover as a cold salad, which is what I will do). Also, I had some quinoa on hand and made 2 peppers with that and the other 2 with couscous, both tasted about the same but quinoa is way more nutritious and loaded with protein! Enjoy!


  • Vegetable-oil cooking spray
  • 1 1/4 cups fat-free chicken or vegetable broth
  • 2/3 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 chickpeas, drained and rinsed
  • 4 oz crumbled feta cheese (about 1 cup)
  • Directions:

    Preheat oven to 350°F F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Meanwhile, 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 trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately.