3 large orange or red bell peppers, cut in half, lengthwise
1 lg onion, chopped
4 garlic cloves, minced
1 (8-10 oz) bag of spinach
1 1/2 c chicken broth
1/4 tsp salt
3/4 c water
1/2 c couscous
1 can garbanzo beans/chickpeas, rinsed and drained
1 c shredded mozzarella
1/2 c feta cheese
1 can fire-roasted crushed tomatoes
Place bell pepper halves in bowl and microwave for 4-5 minutes. Meanwhile, in large pan heat oil and add the onion and garlic. Cook approximately 5 minutes. Stir in spinach and 1 cup of the broth. Add the salt, bring to a boil. Reduce heat and simmer covered for about 5 minutes. Transfer the spinach, onion and garlic to bowl, leaving the broth in the pan. Bring broth to boil and add couscous, remove from heat and cover for 5 minutes. Add garbanzo beans, 1/2 c mozzarella and 1/4 feta cheese to spinach mixture. Add couscous. Mix together.
In pan, add tomatoes and remaining 1/2 c of broth. Bring to a boil. Spoon into 9×13 pan. Add each bell pepper half face up. Fill each pepper generously with mixture. Sprinkle remaining cheeses on top.
Bake 375 for 30 minutes.