Sweet Peppers Stuffed with Creamy Pearl Couscous, Golden Zucchini and Herbed Feta Crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the red pepper halves on a baking tray, brush them with 15 ml (1 tbsp) olive oil, and sprinkle with a pinch of salt. Roast for 12 minutes, until they begin to soften but still hold their shape.

2. 2

   Meanwhile, heat a large skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and cook the onion for 4 minutes. Add the zucchini and cook 5 more minutes, until lightly golden in spots. Stir in the garlic, tomato, sweet paprika, dried oregano, black pepper, and half of the salt; cook for 2 minutes.

3. 3

   Add the dry pearl couscous to the skillet and stir for 1 minute so it gets well coated. Pour in the hot vegetable broth, reduce to medium-low heat, and cook for 10 to 12 minutes, stirring occasionally, until the couscous is tender and creamy and the liquid is almost fully absorbed.

4. 4

   Remove the skillet from the heat. Stir in the Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, and half of the fresh parsley. Taste and adjust with the remaining salt if needed.

5. 5

   In a small bowl, combine the crumbled feta with the breadcrumbs and the remaining fresh parsley to make the crust.

6. 6

   Generously fill each roasted pepper half with the pearl couscous mixture. Sprinkle the feta-breadcrumb mixture on top, pressing very lightly so it adheres.

7. 7

   Bake the stuffed peppers at 220°C / 425°F for 15 to 18 minutes, until the crust is golden and the peppers are tender. For extra color, broil for 1 to 2 minutes, watching closely.

8. 8

   Let rest for 3 minutes before serving so the filling can set slightly. Serve hot.