Stuffed zucchini with chicken and feta cheese

Ingredients for 4 servings:

• 2 medium-sized bell peppers
• 200 g chicken fillet(s)
• 3 tbsp olive oil
• 1 tsp vegetable broth, instant
• 150 g couscous
• 4 m.-large zucchini
• 200 g feta cheese
• 1 onion(s)
• 1 tbsp flour
• 200 ml milk
• salt and pepper
• 200 ml water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

light and healthy, yet super tasty and very quick to make

Dice the bell peppers and meat. Heat 2 tablespoons of oil and fry the meat for 2 minutes. Add the diced bell peppers and fry for another 4 minutes. Season with salt and pepper. Pour in 200 ml of water and bring to a boil. Stir in the instant vegetable stock and couscous. Cover and let stand for about 5 minutes. Cut the zucchini into pieces and hollow out half of the inside. Season with salt, place in a baking dish, and fill with the vegetable mixture. Sprinkle with 4 tablespoons of crumbled feta cheese. Bake at 150°C (fan oven) for 30 minutes. Dice the onion and sauté in 1 tablespoon of oil. Dust with flour and sauté. Pour in 200 ml of water and milk and simmer for 1 minute. Stir in the feta cheese, season to taste, and serve.