Roasted Red Bell Peppers Stuffed with Tomato, Feta and Basil

Directions

1. Preheat the oven to 425 degrees and place the oven rack in the upper third of oven.
2. Cut each pepper in half and remove the pith and seeds. Place the peppers in a baking pan, cut side facing up, and generously brush with olive oil.
3. In a medium bowl, add the tomatoes, onion, basil, oregano, garlic, feta, couscous, salt and pepper and 2 tablespoons of the olive oil. Toss to coat and then fill each pepper evenly with the tomato mixture.
4. Roast peppers in the oven for 20 minutes.