Stuffed Red Peppers

• ¾ cup couscous 
• 1½ cups water 
• 2 tablespoons plus 2 teaspoons 
• olive oil 
• 5 large red bell peppers, divided 
• 1 small eggplant, peeled and cut into ½” dice 
• 4 garlic cloves, smashed 
• 1 cup grape tomatoes 
• 1 teaspoon sea salt 
• ½ teaspoon freshly ground pepper 
• 1 tablespoon fresh basil, thinly sliced 
• 2 tablespoons fresh parsley, chopped 
• 1½ cups crumbled feta

Calories 397 (47% from fat) • carb. 39g • pro. 14g • fat 21g • sat. fat 10g • chol. 50mg • sod. 1231mg • calc. 310mg • fiber 7g

1. Place couscous, water and 2 teaspoons of olive oil into a microwave safe 1½ quart casserole and place in the Cuisinart® Convection Microwave Oven with Grill. Microwave on high power (PL 10). Fluff couscous with a fork and reserve. 
2. Cut one pepper into ½” x 2” pieces and place into a microwave safe casserole and toss with the eggplant, garlic, grape tomatoes, salt, pepper and remaining olive oil. Place in oven and select Convection Roast on 375°F for 35 minutes. Toss vegetables once or twice during cooking time. Remove from oven and cover, allowing vegetables to rest until ready to stuff. 
3. Cut a very thin slice off the bottom of each pepper so that the pepper stands up straight – be careful not to cut too much to expose a hole. Place peppers directly on the grill rack in the lower rack position in the oven. Select Convection Roast on 375°F for 15 minutes. While peppers are roasting, toss together the vegetables, couscous, 1 cup of feta, and herbs. 
4. Fill each pepper evenly with the vegetable couscous mixture. Top each pepper with 2 tablespoons of feta and then place back on the grill rack in the lower rack position. Select the first Grill Combination (G-1) and set for 12 minutes. Peppers are ready when the tops are golden.