Couscous-Stuffed Peppers

Ingredients
6 bell peppers
1 tablespoon vegetable oil
1 zucchini, finely chopped
2 cloves garlic
1 tablespoon fresh lemon juice
2 cups cooked couscous
1 can chickpeas
1 ripe tomato, seeded and finely chopped
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta

Directions
1. Slice off tops of the bell peppers and set aside.  Scoop out membranes.  Simmer peppers and lids for 5 minutes.
2.  Preheat oven to 350-degrees.  Heat oil in a frying pan.  Saute zucchini and garlic for 2 minutes.  Stir in lemon juice.  Cook 1 minute more and remove from heat.  Stir in remaining ingredients.
3. Fill peppers and cover with tops.  Cook for 30 minutes in preheated oven.

Notes
These are like a revelation!  Most delicious peppers ever.

Source
Tyler Cowart