Stuff THIS in Your Pepper!

Well...we have this BEAUTIFUL farmer's market located about two hours from our home and I just about faint every time I see the vast array of fresh, colourful fruits and veggies. Caitlin and I can easily get carried away so, our mom often has to keep us on track.

In case you're wondering, it's called St. Jacob's Market. You can also find some pretty delicious lemonade there too, among other sweet delights :)

The inspiration to cook up this scrumptious meal came from a basket of assorted peppers that we picked up at the market. Wanting to utilise and highlight their freshness, we decided to make the peppers the stars of the dish, instead of background supporters. What better way to do that than by making stuffed peppers?

Here's the recipe...

Stuffed Red Peppers with Feta and Couscous

Adapted from High/Low Food/Drink

Makes 4

4 bell peppers, assorted colors
1 cup vegetable broth
1 cup couscous
2 Tbsp (approx) extra virgin olive oil
1/2 tomato, diced
1 small onion, diced
2 Tbsp fresh parsley, chopped
1 Tbsp fresh mint, chopped
1 cup feta cheese
salt and pepper, to taste

Directions:

1. Preheat oven to 350F.
2. Boil broth.
3. Add couscous and stir together.
4. Take pot of couscous off heat and set aside.
5. Heat olive oil in separate pan.
6. Add onions, herbs, and tomatoes. Cook for 5 minutes

7. Cut off tops of peppers and remove seeds. (Optional: Because we try to use as much of the produce as possible, we used the small bits of pepper near the top and added them to the vegetables)

8. Mix couscous with vegetables. Add feta cheese.

9. Add mixture to peppers.
10. Bake peppers for 15 mins.

11. Enjoy!