Stuffed Peppers

Ingredients  (serve 4)

6 large bell peppers (any color)
1 tablespoon vegetable oil
1 small zucchini, finely chopped
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 cups cooked couscous
1 can (15 ounces) chickpeas, drained and rinsed
1 ripe tomato, seeded and finely chopped
1 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese

Directions:

1    Slice the tops off the peppers to make the lids. Scoop out the membranes and seeds and discard. Simmer the peppers and lids, covered, in a large saucepan of lightly salted boiling water for 5 minutes. Drain.
2    Preheat the oven to 350°F. Heat the oil in a medium saucepan over medium heat. Add the zucchini and garlic, and sauté for 2 minutes. Stir in the lemon juice. Cook for one minute and remove from the heat. Stir in the couscous, chickpeas, tomato, oregano, salt, and pepper. Stir in the cheese.
3    Fill each pepper with the couscous mixture, and place upright in a shallow baking dish. Cover with the pepper tops, and bake just until the filling is heated through, about 20 minutes.

Nutrition Facts (Per serving:)
Calories - 205
Protein- 8g
Fat- 4g
Cholesterol- 3g