Mediterranean Stuffed Red Peppers

Written by Kimberly Hartwell

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3 large orange or red bell peppers, cut in half, lengthwise
1 lg onion, chopped
4 garlic cloves, minced
1 (8-10 oz) bag of spinach
1 1/2 c chicken broth
1/4 tsp salt
3/4 c water
1/2 c couscous
1 can garbanzo beans/chickpeas, rinsed and drained
1 c shredded mozzarella
1/2 c feta cheese
1 can fire-roasted crushed tomatoes

Place bell pepper halves in bowl and microwave for 4-5 minutes. Meanwhile, in large pan heat oil and add the onion and garlic. Cook approximately 5 minutes. Stir in spinach and 1 cup of the broth. Add the salt, bring to a boil. Reduce heat and simmer covered for about 5 minutes. Transfer the spinach, onion and garlic to bowl, leaving the broth in the pan. Bring broth to boil and add couscous, remove from heat and cover for 5 minutes. Add garbanzo beans, 1/2 c mozzarella and 1/4 feta cheese to spinach mixture. Add couscous. Mix together.

In pan, add tomatoes and remaining 1/2 c of broth. Bring to a boil. Spoon into 9x13 pan. Add each bell pepper half face up. Fill each pepper generously with mixture. Sprinkle remaining cheeses on top.

Bake 375 for 30 minutes.

(Add shredded chicken for the meat lovers in your family...like my husband Jay!)