Vegetarian Stuffed Peppers

Total Time = 15 min prep + 40 min cook \

Ingredients

2 servings:

• 2 bell peppers (red or green), sliced in half from stem and deseeded
• 1 shallot, minced
• 1 clove garlic, minced
• 2 roma tomatoes, fine diced
• 3/4 cups (168 g, depending on brand) Israeli couscous
• 1 Tbsp Italian seasoning blend
• 5 Tbsp balsamic vinegar
• 1/2 cup mozzarella cheese, shredded
• 1/2 tsp red chili flakes
• 1 small bunch Italian parsley, minced
• 1 small bunch chives, thin sliced
• vegetable stock concentrate
• salt and pepper (to your taste)
• olive oil

Directions

Roast peppers:

1. Adjust oven rack to top position and preheat to 425ºF.

2. Halve bell peppers and remove seeds and stems

3. Rub peppers with olive oil and season with salt and pepper.

4. Arrange on a baking sheet cut sides down.

5. Roast until soft and starting to brown (18-22 min)

Make cous cous:

6. Heat drizzle of olive oil in medium pot over medium heat. Add couscous, shallot, garlic, italian seasoning, and half the tomatoes. Cook, stirring, for 1-2 min or until garlic is fragrant.

7. Add 3/4 cups (177 mL) water, vegetable stock concentrate, and pinch of salt. Bring to boil then reduce heat to low. Cover and cook approx 8 min or until couscous is tender.

Make tomato topping:

8. In a medium bowl, combine half the tomatoes, chives, half the parsley, olive oil, and balsamic vinegar. Season to taste with salt and pepper.

Assemble stuffed peppers:

9. Flip the peppers over on the baking sheet so they form a boat. Stuff the pepper boats with as much couscous as will fit inside. Sprinkle the top with mozzarella.

10. Broil until the cheese bubbles, melts and is slightly brown (2-4 min).

11. Divide remaining couscous between plates. Top with stuffed peppers, and top peppers with remaining tomato mixture. Garnish with any remaining herbs.