1. Preheat oven to 190°C (375°F). 2. Cut 2 bell peppers in half lengthwise and remove seeds. Place cut-side up in a baking dish. 3. Heat 5ml olive oil in a pan over medium heat. Add 75g diced onion and 6g minced garlic, sauté for 3 minutes. 4. Add 100g ground turkey and cook until browned, about 5 minutes. 5. Add 75g diced zucchini and cook for 3 minutes. 6. Stir in 60g spinach and cook until wilted. 7. Add 100g diced tomatoes, 20g chopped olives, 2g oregano, and black pepper. Simmer for 2 minutes. 8. Meanwhile, bring 180ml chicken broth to a boil. 9. Place 80g dry couscous in a heatproof bowl, pour boiling broth over it, cover, and let stand for 5 minutes. 10. Fluff couscous with a fork and stir in 5ml olive oil. 11. Combine couscous with turkey mixture. 12. Stuff bell pepper halves with mixture and top with 30g crumbled feta. 13. Cover with foil and bake for 25 minutes. Uncover and bake for 5 more minutes. 14. Serve garnished with 10g chopped parsley.