Greek Style Stuffed Peppers - cooking recipe

Ingredients

5 -6 bell peppers
1 tablespoon extra virgin olive oil
1/2 cup onion, chopped
1/2 cup zucchini, diced
1 garlic clove
8 ounces tomato sauce
3 artichoke hearts
1/2 cup black olives, chopped
1/2 cup frozen chopped spinach, thawed & squeezed dry
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon salt
2 cups couscous, cooked
1 1/2 tablespoons pine nuts

Preparation

Preheat oven to 350\u00b0 F.
Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside.
Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened.
Lower heat, and add garlic.
Cook 1 minute, stirring frequently so garlic doesn't burn.
Add tomato sauce, artichokes, olives, oregano, parsley, and salt.
Cook 15 minutes, or until sauce is thickened.
While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes.
Drain in colander, and place in a large baking dish.
When sauce is finished, mix in the couscous and pine nuts.
Stir to combine. Spoon mixture evenly into pepper halves.
Add hot water to dish to a depth of 1/2 inch. Bake uncovered for 20 minutes.