Super easy, super yummy, and honestly.. I'd rather not put the filling in the pepper. I'd rather nix the whole pepper and eat it with some blanched broccoli on the side or sumfin. And I strongly suggest you do that because unless you're absolutely in love with peppers then you really don't need it.
1 green squash/zucchini
1 yellow squash/zucchini
1 can diced tomatoes, drained (not rinsed!)
1 can chickpeas, drained and rinsed
some dried oregano
some Israeli couscous
salt & pepper
feta cheese (Optional if you're trying this vegan. Strongly suggested if you love cheese.)
Make the couscous per the directions on the package.
Dice the onion and sautee. Dice the squash and add to onions. Salt & pepper the damn thing. Once the veggies are nice and cooked (about 10 minutes), add the tomatoes, chickpeas, and a few shakes of oregano. Don't forget to salt and pepper that stuff, too.
At this point, you can turn off the heat and gently fold in the couscous and feta. I end up using a whole box of feta for this amount.
If you're going for the stuffed peppers, here's what you do:
Cut the tops off, scrape out the insides, and put them in boiling salted water for 5 minutes. Drain them upside down (in a collinder, on a paper towel, whatever) until they're cool enough to handle. Stuff. You can put some more cheese on top and bake them in a 400 degree oven for a few minutes so everything gets delicious and melty, too.
Tammy's notes: Try try try and get the Israeli couscous because it's really yummy and the perfect amount of fluff. The box might also say "pearl" couscous. Also, this is a great put-it-in-the-freezer-for-another-time recipe. In this case, you should stuff a pepper because it makes its very own storage case that just needs a little cling film for a wrap.