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Brown Rice Couscous-Stuffed Peppers

Ingredients

6 organic large bell peppers (red, yellow, orange, or green)

1 tablespoon grape seed oil oil

1 small zucchini, finely chopped

2 cloves garlic, minced

1 tablespoon fresh-squeezed lemon juice

2 cups cooked brown rice couscous (Lundberg)

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 black pepper

1/2 cup crumbled goat feta cheese

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