Measurements

• 4 Green Bell Peppers
• 1 cup Couscous
• 1 can
• 1/2 cup Olives, sliced
• 1/2 cup Roma Tomatoes, diced
• 1/4 cup Yellow Onion, finely chopped
• 2 cloves Garlic
• 1/4 cup Fresh Parsley, chopped
• 1/4 cup Feta Cheese (optional, omit for vegan)
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 1 tsp Cumin
• 1 tsp Paprika
• Salt to taste
• Black Pepper to taste

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cut the tops off the green bell peppers and remove the seeds and membranes.
• Set aside.
• Cook the couscous according to package instructions.
• Fluff with a fork and set aside.
• In a large bowl, combine the cooked couscous, chickpeas, olives, roma tomatoes, yellow onion, garlic, fresh parsley, and feta cheese (if using).
• In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, salt, and black pepper.
• Pour the dressing over the couscous mixture and toss to combine.
• Stuff each bell pepper with the couscous mixture and place them in a baking dish.
• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
• Serve warm and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.