Slice tops off the peppers to make lids. Scoop out membranes and seeds, and discard them. In a large saucepan of lightly salted boiling water, simmer peppers and lids, covered, for five minutes. Drain.
Preheat oven to 350°F.
Heat oil in a medium saucepan over medium heat. Add zucchini and garlic. Sauté for two minutes. Stir in lemon juice. Cook for one minute and remove from heat. Stir in couscous, chickpeas, tomato, oregano, salt and pepper. Stir in cheese. Fill each pepper with couscous mixture. Place peppers upright in a shallow baking dish. Cover with pepper tops.
Bake just until filling is heated through, about 20 minutes.
Per serving: 207 calories, 8 g protein, 36 g carbohydrates, 4 g total fat (1 g saturated fat), 3 mg cholesterol, 7 g fibre, 307 mg sodium.