This is a recipe I make every summer when my Mom & Dad give me lots of green peppers from their garden. Boy am I lucky to have them and their garden goodies!! Most stuffed pepper recipes call for ground meat and I am not a fan, so when I discovered this recipe many years ago I knew I had to give it a try. I am glad I did, because we all loved it, even my picky teenager. Hope you like them too.
Cheesy Couscous Stuffed Green Peppers
6 Green Peppers
1 T olive or canola oil
1/2 C chopped onion
1 C uncooked couscous
1/4 tsp ground pepper
2 gloves minced garlic
1 1/2 C chicken or vegetable broth
1 C zucchini, cubed
2 C shredded cheddar cheese
2 T fresh parsley
Preheat oven to 350 degrees. Cut tops off of green peppers and boil the peppers in water for about 5 minutes. Drain and set aside.
Heat oil in a pan over medium heat and then add onions and garlic. Saute 2-3 minutes or until tender. Add the chicken broth and bring to a boil. Stir in couscous, zucchini, parsley and pepper. Remove from heat. Cover and let stand for 5 minutes. Stir in cheddar cheese. Spoon mixture into green peppers and top with a little more cheese if you like. Bake in a casserole dish covered loosely with foil for 25-30 minutes.