Serves: 4
Total Calories: 20
Place Global Sun Oven out to preheat
Slice off tops of peppers just below the stem. Discard stems, chop tops and put in a bowl. Remove ribs and seeds from peppers. Carefully slice a thin layer from the bottom of each pepper so they stay standing. Put the sliced off layers in the bottom of each pepper. Add chickpeas, feta, couscous, onion, garlic, oregano, salt, and pepper to the chopped peppers. Stuff the peppers with the couscous mixture. Place the peppers in a lidded pot or roasting pan, cover and place in Sun Oven. Bake until peppers are tender, about 1 1/2 hours.
This Sun Oven Couscous and Chickpea Stuffed Peppers recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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