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Couscous Stuffed Peppers

Recipe:

Ingredients
3 red bell peppers halved lengthwise
2 tablespoons oil I used avocado oil, separated
1/2 teaspoon dried oregano
salt & pepper to taste
1 1/4 cup pearl couscous dry
1 clove garlic minced
6 ounces cherry tomatoes
1 1/2 cups broth I used vegan chicken broth
1 lemon juiced
1 tablespoon balsamic vinegar
1/4 cup vegan feta I used Follow Your Heart
1 cup spinach
FOR THE TOMATOES
6 ounces cherry tomatoes halved
1 lemon zested
1/2 cup fresh herbs I used basil & oregano
2 tablespoons shallot finely minced
1 clove garlic minced
2 tablespoons oil I used avocado oil
salt & pepper to taste
Instructions
Preheat the oven to 400 degrees. Cut the bell peppers in half and remove the ribs & seeds. Place in the baking dish, drizzle with 1 tablespoon of oil, oregano and a pinch of salt & pepper. Use your hands to coat the inside and outside. Place in the oven for 25-30 minutes or until the peppers are slightly charred.
Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the couscous & garlic and toast for a couple of minutes, stirring frequently. Add the whole tomatoes & broth and bring to a boil. Cover, lower the heat and simmer for 12-15 minutes, or until the couscous is cooked through and liquid is absorbed.
Combine all of the tomato ingredients in a bowl and mix to combine. Set aside.
Transfer the couscous to a bowl with the lemon juice, vinegar, feta, spinach & a pinch of pepper. Toss, taste and adjust the seasonings as needed. Spoon the couscous into the peppers & top with the marinated tomatoes.
Serve warm or at room temperature.

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