Greek Stuffed Peppers

Ingredients

• 6 bell peppers
• 1 tbsp extra virgin olive oil
• 1 lb boneless, skinless chicken breasts
• 1 tsp dried oregano
• kosher salt
• freshly ground black pepper
• 1 1/2 cup low-sodium chicken stock or water divided
• 1 cup couscous (can also use a box mix - parmesean is good)
• 1 small red onion, chopped
• 1 zucchini, chopped
• 1 clove garlic, finely chopped
• 1 cup quartered cherry tomatoes, or any type of tomato
• 1/2 cup kalamata olives chopped, or black olives
• 2 tbsp chopped fresh dill
• 1 cup crumbled feta, divided
• Lemon wedges, for serving

Directions

1. Preheat oven to 350*. Slice off top of bell peppers. Discard stems and remove ribs and seeds. Arrange peppers upright in a large casserole dish.
2. In a large skillet over medium heat, heat oil. Add chicken and oregano; season with salt and pepper. Cook, turning occasionally, until chicken is golden brown and no longer pink, about 8 minutes per side. (Less if thin sliced) Transfer to a cutting board and let rest 5 minutes, then finely chop.
3. In a medium saucepan over medium-high heat, bring 1 cup stock to a boil. Remove pot from heat. Stir in couscous. Cover pot with a tight-fitting lid. Let sit until couscous is tender and liquid is absorbed, about 5 minutes. (Or cook according to directions on box)
4. Transfer chicken and couscous to a large bowl. Add onion, zucchini, garlic, tomatoes, olives, dill, 1/2 cup feta; season with salt and pepper. Toss to combine.
5. Stuff couscous mixture into peppers. Sprinkle with remaining 1/2 feta. Pour remaining 1/2 cup stock into baking dish (to help steam peppers) and cover with foil.
6. Bake peppers until tender and cheese is melty, 42 to 45 minutes. Serve with lemon wedges alongside.

Notes

• Yields:6 (more if peppers are small)
• Prep time: 35 minutes.
• Total time: 1 hr 20 minutes