2 large red bell peppers
1 tablespoon olive oil
1 garlic clove, minced
6 ounces fresh spinach
1 tablespoon fresh lemon juice
1 teaspoon salt
about 2 cups couscous (you will have leftovers)
8oz crumbled feta cheese
5 kalamata olives (these were delicious, and I wish I had added more)
I didn't roast the peppers beforehand like the recipe suggests, I just cooked the spinach in the olive oil and garlic, then added the feta cheese, olives, lemon juice and cooked couscous. Fill the red peppers with this mix and cook ~18 minutes at 350 degrees.
Don't forget how much spinach cooks down!
And then this, just a minute or two later:
These were a last minute decision (and a delicious finishing touch!):
The peppers just after I pulled them out of the oven.