Measurements

• 1 cup Couscous
• 1/2 cup Feta Cheese, crumbled
• 2 cloves Garlic
• 4 Green Bell Peppers
• 2 tbsp Lemon Juice
• 2 tbsp Olive Oil
• 1/2 cup Olives, sliced
• 1/4 cup Parsley, chopped
• 1/4 tsp Pepper
• 2 Roma Tomatoes
• 1/2 tsp Salt
• 1 Yellow Onion

Preparation Method

• Preheat the oven to 375°F (190°C).
• Cut the tops off the green bell peppers and remove the seeds and membranes.
• Set aside.
• In a medium saucepan, bring 1 cup of water to a boil.
• Add the couscous, cover, and remove from heat.
• Let it sit for 5 minutes, then fluff with a fork.
• In a large skillet, heat 1 tbsp of olive oil over medium heat.
• Add the diced yellow onion and minced garlic, and sauté until softened, about 5 minutes.
• Add the diced Roma tomatoes, sliced olives, chopped parsley, lemon juice, salt, and pepper to the skillet.
• Cook for another 5 minutes.
• Remove the skillet from heat and stir in the cooked couscous and crumbled feta cheese.
• Stuff each green bell pepper with the couscous mixture and place them in a baking dish.
• Drizzle the remaining 1 tbsp of olive oil over the stuffed peppers.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
• Serve warm and enjoy!

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