Ingredients

• Bell peppers - 4 large
• Couscous - 1 cup
• Vegetable broth - 1 cup
• Olive oil - 2 tablespoons
• Onion - 1, chopped
• Garlic - 2 cloves, minced
• Cherry tomatoes - 1 cup, halved
• Feta cheese - ½ cup, crumbled
• Parsley - ¼ cup, chopped
• Salt - to taste
• Black pepper - to taste

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Cook the couscous according to package instructions using vegetable broth instead of water.

3. 3.

   In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft.

4. 4.

   Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes.

5. 5.

   In a large bowl, combine the cooked couscous, sautéed mixture, crumbled feta, chopped parsley, salt, and pepper.

6. 6.

   Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

7. 7.

   Stuff each bell pepper with the couscous mixture, packing it in tightly.

8. 8.

   Cover the baking dish with foil and bake for 25-30 minutes.

9. 9.

   Remove the foil and bake for an additional 10 minutes, until the peppers are tender.

10. 10.

    Serve warm and enjoy!