Ingredients
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2/3 cup water
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1 tablespoon butter or 1 tablespoon margarine
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1/2 cup couscous
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1/2 cup onion, chopped
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1/3 cup feta cheese, crumbled
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1 1/2 tablespoons of fresh mint, chopped
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2 garlic cloves, finely chopped
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1 teaspoon hot pepper flakes
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salt & pepper
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2 tablespoons parmesan cheese, grated
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2 large bell peppers, your choice of color, cut in half lengthwise, seeds and membrane removed
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12 kalamata olives, pits removed, chopped
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3/4 cup fresh tomato, diced
Instructions
- Preheat oven to 375°F.
- Bring the water to a boil, add the butter/margarine, stir to melt, stir in couscous, mix, cover and set aside for 5 minutes. After 5 minutes remove lid, stir to loosen the granules and allow it to cool before mixing it with the other ingredients.
- In a bowl combine all the ingredients except peppers and Parmesan cheese.
- Place the cut, cleaned peppers in a baking dish and fill the cavities with the stuffing.
- Cover with foil or a lid and place in preheated oven for 30 minutes, remove foil/lid, sprinkle with parmesan cheese.
- Return to oven for an additional 15 minutes.
- If not golden on top place under broiler for a minute or two but be careful that they don't burn.