Name: Greek Stuffed Peppers
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 6 bell peppers -; 1 tbsp. extra-virgin olive oil -; 1 lb. boneless, skinless chicken breasts -; 1 tsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; 1 1/2 c. low-sodium chicken stock or water, divided -; 1 c. couscous -; 1 small red onion, chopped -; 1 zucchini, chopped -; 1 clove garlic, finely chopped -; 1 c. quartered cherry tomatoes -; 1/2 c. Kalamata olives, pitted, chopped -; 2 tbsp. chopped fresh dill -; 1 c. crumbled feta, divided -; Lemon wedges, for serving -

Ingredients for - Greek Stuffed Peppers

1. 6 bell peppers

2. 1 tbsp. extra-virgin olive oil

3. 1 lb. boneless, skinless chicken breasts

4. 1 tsp. dried oregano

5. Kosher salt

6. Freshly ground black pepper

7. 1 1/2 c. low-sodium chicken stock or water, divided

8. 1 c. couscous

9. 1 small red onion, chopped

10. 1 zucchini, chopped

11. 1 clove garlic, finely chopped

12. 1 c. quartered cherry tomatoes

13. 1/2 c. Kalamata olives, pitted, chopped

14. 2 tbsp. chopped fresh dill

15. 1 c. crumbled feta, divided

16. Lemon wedges, for serving

How to cook deliciously - Greek Stuffed Peppers

1 . Stage

Preheat oven to 350º. Slice off top of bell peppers. Discard stems and remove ribs and seeds. Arrange peppers upright in a large casserole dish.

2 . Stage

In a large skillet over medium heat, heat oil. Add chicken and oregano; season with salt and pepper. Cook, turning occasionally, until chicken is golden brown and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then finely chop.

3 . Stage

In a medium saucepan over medium-high heat, bring 1 cup stock to a boil. Remove pot from heat. Stir in couscous. Cover pot with a tight-fitting lid. Let sit until couscous is tender and liquid is absorbed, about 5 minutes.

4 . Stage

Transfer couscous and chicken to a large bowl. Add onion, zucchini, garlic, tomatoes, olives, dill, and 1/2 cup feta; season with salt and pepper and toss to combine.

5 . Stage

Stuff couscous mixture into peppers. Sprinkle with remaining 1/2 cup feta. Pour remaining 1/2 cup stock into baking dish (to help peppers steam) and cover with foil.

6 . Stage

Bake peppers until tender and cheese is melty, 42 to 45 minutes. Serve with lemon wedges alongside.