Using a small bowl, add tomatoes and vegetable oil; toss until tomatoes are coated.

Spread tomatoes on a small broil-safe pan. Broil on low for 8-12 minutes, or until skins burst.

Meanwhile, add the chicken broth, salt, olive oil, lemon juice and garlic to a small saucepan. Place over high heat and bring to a boil. Once boiling, stir in the couscous. Remove pan from heat, cover and let sit for 15 minutes.

Preheat oven to 350°F.

Using a dry skillet, add the chopped walnuts. Place over medium heat, stirring occasionally, for 4-5 minutes, or until walnuts are lightly toasted. (Once you can smell the walnuts, they’re toasted!)

Using a large bowl, add the tomatoes (from above), cooked couscous (from above), toasted walnuts, celery, cranberries, ¾ cup of feta cheese, artichoke hearts, olives, parsley, egg and Parmesan cheese; stir until well combined.

Slice a thin layer off the top of each pepper. Remove seeds and inner membranes.

Spray a 9”x13” baking dish with baking spray. Stuff peppers with the couscous mixture and place upright in dish.

Cover dish tightly with foil and bake for 40-45 minutes, or until peppers are tender.

Remove foil. Sprinkle tops of peppers with remaining ¼ cup of feta cheese. Bake for 5-10 more minutes.