5medium-large red bell peppers, divided
1small eggplant, peeled and cut into ½” dice
1cup grape tomatoes
1teaspoon fine sea salt, or table salt
½teaspoon freshly ground black pepper
2tablespoons extra-virgin olive oil
2cups couscous, cooked
1 ½teaspoons dried basil
2tablespoons chopped fresh parsley
1 ½cups crumbled feta, divided
Nutritional analysis per serving:
432 Calories (52% from fat) • carb. 36g • pro. 17g • fat 25g • sat. fat 14g • chol. 76mg • sod. 1548mg • calc. 459mg • fiber 5g
Line the Cuisinart® Brick Oven’s baking tray with foil.
Cut one of the peppers into 1-inch strips. Toss pepper strips, eggplant, tomatoes, garlic in a mixing bowl with salt, pepper, and olive oil. Arrange vegetables in one layer on the prepared baking tray. Place in oven on a rack in position “A” and turn on the “broil” function to roast vegetables for about 40 minutes, tossing a few times, or until vegetables are soft and the skin on the peppers begins to peel off. Remove from oven and reserve in a medium sized bowl.
While the vegetables are roasting, cut the tops off of the remaining peppers, and clean out the seeds. Trim the bottom of the peppers if necessary, so that each one stands evenly on a plate. Place peppers lying down on the baking sheet. Once roasted vegetables are finished, broil peppers in Brick Oven for about 10 to 15 minutes, until slightly blackened but not too soft.
While the peppers are roasting, toss the reserved vegetables with the basil, couscous, and 1 cup of feta.
Remove peppers from oven and evenly divide the couscous/vegetable mixture among the peppers. Top each stuffed pepper with 2 tablespoons of feta. Return to Brick Oven and broil for 10 minutes, or until feta has browned slightly.