1c quinoa or couscous
2 c vegetable broth
6 small bell peppers, mixed colors, seeded and halved
3T ++ EVOO
s&p
4 cloves garlic, thinly sliced
1 sweet onion, chopped
1 fresh chili pepper, thinly sliced OR 1t dried crushed pepper
1 small zucchini, seeded and chopped
1/2 c fresh basil, chopped
2 plum tomatoes, chopped
1 small box fresh mushrooms, chopped
1 small jar artichoke hearts, chopped
1 c feta

1 c quinoa or couscous 2 c vegetable broth 6 small bell peppers, mixed colors, seeded and halved 3 T ++ EVOO 4 cloves garlic, thinly sliced 1 sweet onion, chopped 1 fresh chili pepper, thinly sliced OR 1t dried crushed pepper 1 small zucchini, seeded and chopped 1/2 c fresh basil, chopped 2 plum tomatoes, chopped 1 small box fresh mushrooms, chopped 1 small jar artichoke hearts, chopped 1 c feta

Preheat the oven to 450. Cook quinoa or couscous according to directions. Drizzle the peppers with EVOO and season all sides with s&p. Roast cut-side down until the skins begin to char and the peppers are just tender., about 20 min. Remove from oven and cool to room temp. Arrange in baking dish cut-side up.

Meanwhile heat the EVOO over med-high heat. Add the garlic and other vegetables except tomatoes. Season with s&p. Cook until partially tender. Add the basil and tomatoes and combine with the quinoa or couscous.

Fill the pepper halves with the vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 oven until the peppers are heated through. Serve topped with feta.