Beef & Couscous Stuffed Roasted Bell Peppers - cooking recipe

Ingredients

1 lb lean ground beef
4 large red bell peppers or 4 large yellow bell peppers, cut lengthwise in half and seeded
1 cup zucchini, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups water
1 (5 7/8 ounce) package olive oil and garlic-flavored couscous
2 tablespoons pitted kalamata olives or 2 tablespoons ripe olives, coarsely chopped
1/4 cup feta cheese, crumbled

Preparation

Heat oven to 450 degrees.
In 15 x 10-inch jelly-roll pan, arrange bell peppers, cut-side down.
Bake in 450 degree oven 10 to 15 minutes or until peppers begin to brown.
Set aside.
Meanwhile in large nonstick skillet, brown ground beef and zucchini over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
Pour off drippings.
Season with salt and pepper.
Stir water and seasonings packet from couscous mix into beef mixture.
Bring to a boil.
Stir in couscous; remove from heat.
Cover and let stand 5 minutes.
Stir in olives.
Spoon beef mixture evenly into each pepper half; sprinkle with cheese.