STUFFED RED BELL PEPPERS

INGREDIENTS

6 large red bell peppers

1 tablespoon olive oil

4 garlic cloves, minced

6 ounces fresh spinach

1 tablespoon fresh lemon juice

1 teaspoon salt

3/4 cup uncooked couscous (about 2 cups cooked)

1/2 cup crumbled feta cheese

METHOD

Roast the bell peppers on a gas stove's open flame, turning them with tongs, until the skins are blackened, for about 2-3 minutes; or roast them on a rack under the broiler 2 inches from the heat, turning them every 5 minutes, for about 15 minutes.

Transfer peppers to a bowl, cover with plastic wrap, and let them cool. 

When cool enough to handle, peel peppers starting at the stem end, carefully cut off the tops with a paring knife, and rinse out any seeds. Set aside.

Lightly coat a sauté pan with olive oil; place over medium heat. 

Sauté garlic until it begins to turn golden, about 1 minute. 

Add spinach; cook over medium heat until it wilts, about 2 minutes. 

Remove pan from heat. Stir in lemon juice and salt; place spinach in a bowl.

Preheat oven to 350°. In a small pot, cook couscous according to package directions about 5 minutes). Using a spatula, add the couscous and the feta cheese to the wilted spinach, and mix well.

Line a baking sheet with aluminum foil. 

Generously stuff all the peppers with couscous-spinach stuffing, and place on a baking sheet. 

Bake on the centre rack for about 8 minutes. Serve immediately.

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