Grilled Vegetable 'N Chicken Stuffed Peppers

-  1/4 cup I Can't Believe It's Not Butter!® Spread -  1 small sweet onion, finely chopped -  1 small zucchini, finely chopped -  1 cup chopped shiitake or cremini mushrooms -  1 clove garlic, finely chopped -  1/4 tsp. dried Italian seasoning -  2 cups diced rotisserie chicken -  1/2 cup whole wheat couscous, cooked according to package directions -  4 large red, yellow and/or orange bell peppers, halved lengthwise and seeded

Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet and cook onion, zucchini and mushrooms, stirring occasionally, 5 minutes or until vegetables are tender. Stir in garlic and Italian seasoning and cook 1 minute. Stir in chicken and cooked couscous. Season, if desired, with ground black pepper. Evenly stuff red pepper halves.

Arrange 2 pepper halves in 12 x 18-inch piece heavy-duty aluminum foil. Wrap foil loosely around peppers, sealing edges airtight with double fold. Repeat with remaining peppers. Grill 30 minutes or until peppers are tender.