Name: Couscous and Feta Stuffed Peppers
Yield: Makes 4 servings
Ingredients: Vegetable-oil cooking spray; 1 1/4 cups fat-free chicken or vegetable broth; 2/3 cup couscous; 4 large bell peppers, mixed colors; 2 tsp olive oil; 1/2 cup chopped onion; 6 oz zucchini, quartered lengthwise then sliced across thinly; 6 oz yellow squash, quartered lengthwise then sliced across thinly; 1/2 tsp fennel seeds; 1/2 tsp dried oregano; 1/2 tsp salt; 1 cup cherry tomatoes, cut in half; 15 oz canned chickpeas, drained and rinsed; 4 oz crumbled feta cheese (about 1 cup)

Veggie perfection

This nutrient-stuffed dish won't leave you hungry. What do you get when you give bell peppers center stage on your plate? A veggie-heavy meal that even a meat fiend will find too tempting to resist. Here we stuff antioxidant-rich bell peppers with couscous (a tiny, round pasta) and hardworking nutrient powerhouses like zucchini and yellow squash. The result? A meal low in fat, high in fiber, and loaded with vitamins A and C.

Recipe notes

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