Couscous-stuffed Peppers

4 bell peppers (any color)
1 T vegetable oil
1 medium zucchini, shredded
2 cloves garlic, minced
1 T lemon juice
2 c cooked couscous
1 can (15 oz) garbanzo beans, drained
1 tomato, chopped (small pieces)
1 t dried oregano
1/2 t salt
3/4-1 c crumbled feta cheese

Cut peppers in half lengthwise and remove stems, seeds, and membranes. (May parboil for 5 minutes if desired--I omit this step as I prefer the pepper a bit crunchy.)

Preheat oven to 350.

Heat oil in medium saucepan over medium heat. Add zucchini and garlic and saute 2 minutes. Stir in lemon juice and cook 1 minute. Remove from heat and stir in remaining ingredients. Place pepper halfs cut side up in lightly greased shallow baking dish. Fill each pepper half with couscous mixture. (Any extra filling can be put around peppers in dish.)

Bake 20 minutes, until filling is heated through.

Recipe adapted from Reader's Digest.