Couscous Stuffed Sweet Peppers

Instructions

1. Wash and dry peppers with a paper towel.

2. If using long sweet pepper: set them on the side that holds peppers stable and cut through the center leaving enough space on the side, top and bottom.Pull out the seeds and ribs. The cut-out center set aside.

3. If using sweet bell peppers: figure out 2 sides that will lay somewhat flat and stable and cut it in half. Pull out the seeds and ribs.

4. Steep couscous in hot water or hot vegetable stock. Cover with a plastic wrap or a lid and let sit for 10-15 minutes, then fluff it with a fork.

5. In the meantime prepare the veggies.Cut zucchini, tomato and pepper scraps in small cubes.In a saute pan add some extra virgin olive and garlic cloves crushed with a flat knife and vegetable cubes.Sautee for about 10 minutes until tender but stillwith a crunch to the veggies.Remove garlic cloves and let cool.