Stuffed Peppers, Tomatoes & Mushrooms

Instructions

1. Preheat the oven to 350°F. Place the couscous in a bowl and pour in enough hot water or hot vegetable or chicken stock just to cover by half a thumbnail. Set aside to absorb the liquid.
2. Arrange the peppers, tomatoes, and mushroom caps on a lightly oiled baking sheet, drizzle with olive oil, and roast for 10-15 minutes, until just lightly softened. Remove from the oven.
3. Fluff the couscous with a fork. Add the crumbled feta, pine nuts, sliced olives, garlic and chopped mint. Season to taste with salt and pepper. Mix carefully. Spoon the mixture into the pepper and tomato halves and over the mushroom caps. Drizzle lightly with a bit more olive oil.
4. Return to the oven for 15 minutes, or until feta is just melting and the top of the filling is crusty. Using a spatula, carefully transfer the vegetables to a platter. Serve hot or at room temperature.