Couscous and Feta Stuffed Peppers
One of the best things about having a food blog is being able to connect with other food bloggers and being inspired to try new things. When I saw this recipe on Smitten Kitchen I had to make it. Now, granted its been 3 months and this produce isn’t exactly “in season” but that’s what Trader Joe’s is for right? My sister recently moved home after graduating from college (yey!) and while we were in Greenville celebrating her graduation I was able to clean our her pantry :). Since she is vegetarian this meant lots of black beans, chickpeas and pasta. So now I am faced with an even more bulging pantry so it was time to get creative. I could easily make some roasted red pepper hummus but I really need to be in the mood for that, otherwise it just sits in the fridge. So I was looking through my book marked recipes and saw the ingredients for this recipe I knew it would be perfect. I quick run through the produce department and I was set to go.
This is a really filling meal, I just had one pepper and was full. So I wrapped two up and froze them for lunch later on, hopefully they will be as good 
I also had leftover filling as I only bought a few peppers, but actually ate the filling as a regular cold salad. So good! You could even heat it up a bit for a different change of pace.
I am going to link to the original recipe, as my changes were very minor. I used all zucchini and left out the fennel seed, because I really don’t think I like fennel seed. Ahh the beauty of cooking for yourself
So check out this recipe for a healthy, filling, vegetarian meal!
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