• 2 saucepans
• wooden spoon
• knife
• baking dish

• 2 c couscous*
• 1 T oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 5 mushrooms, diced
• 2 carrots, peeled (optional), quartered, and sliced
• 5 or 6 cherry tomatoes
• 4 bell peppers
• 1 c tomato sauce (optional)

Meanwhile, heat oil over medium heat, add onion and garlic, and sauté until soft. Add mushrooms, carrots, and cherry tomatoes and continue cooking, stirring occasionally, for about 10 minutes. When the cherry tomatoes have broken down, stir in the cooked couscous.

Cut the lids of the peppers and save. Cut out the middle of the peppers and wash out the seeds.

Preheat oven to 350 and oil the baking dish. Scoop stuffing into the peppers, replace the tops, set in baking dish, and bake for 45-60 minutes, until the tops are brown and have risen a bit.

Remove peppers from the oven and serve alongside any leftover couscous stuffing, possibly topped with some tomato sauce.

If you like stuffed foods, you might want to try these other vegetarian recipes:

• stuffed cabbage
• stuffed grape leaves
• stuffed mushrooms
• stuffed shells
• stuffed sweet potatoes

Key to abbreviations and conversions

Vegetarian Main Dishes     Vegan Recipes     Vegetarian Cookbooks     Vegetarian Recipes A to Z