You are here: Home » Recipes » Colorful Couscous Stuffed Style Red Peppers Colorful Couscous Stuffed Style Red Peppers Recipe by MargeeB Yield 4 servings Prep 20 minutes Cook 20 minutes PrintEmail Ingredients 4 medium red bell peppers1 teaspoon extra virgin olive oil1 cup whole wheat or plain couscous1 cup low sodium chicken broth1/3 cup chopped green onion1/3 cup golden raisins6 ounces canned drained sliced black olives1 tablespoon fresh lemon juice1 teaspoon finely grated lemon peel1/2 teaspoon reduced fat crumbled feta cheese1/4 cup chopped walnuts, toasted*3 tablespoons chopped fresh mint Instructions Preheat broiler to high. Cut peppers in half lengthwise, remove seeds, membranes and cores. Place skin side up on a large foil lined large baking sheet. place baking sheet under broiler about 6 inches from heat source and broil 4 minutes. Turn over and broil 4 minutes more. Peppers should be slightly charred but still firm. Turn oven on 350F. 2Meanwhile in a medium saucepan heat oil over medium heat, add couscous and stir often for 1 minute to lightly toast. Pour in chicken broth, sprinkle top with green onions, and raisins; cover with lid, remove from heat and set aside until all liquid is absorbed. When couscous is done sprinkle top with olives, lemon juice and lemon peel; use a fork to fluff and mix ingredients into couscous. Gently fluff in feta cheese, walnuts and mint. Place pepper skin side down in a 13x9x2 inch baking dish the spoon couscous mixture into each. Bake peppers until warmed through about 17 minutes. *NOTE-to toast walnuts place in small skillet over medium heat. Shake skillet often until walnuts are golden all over about 4 minutes.