- 1 cup uncooked pearl (large) couscous
- 1 1/4 cup vegetable broth (or water, or combination)
- 1 tsp sea salt
- 1 tsp butter
- 4 large sweet peppers
- 2 small tomatoes (or 1 large), chopped
- 1 cup frozen corn
- 1 medium sweet onion, chopped
- 2/3 cup canned black beans, rinsed and drained
- 4 0z cubed Monterey Jack cheese (about 3/4 cup) – small cubes
- 8-10 fresh basil leaves, thinly sliced
- 1-2 tsp minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 Tbsp olive oil
- 1 cup (approx) meatless spaghetti sauce
- Preheat oven to 350 degrees.
- Cut tops off peppers and remove seeds. Place cut-side down into 8×8 glass dish. Fill with about 1-inch water (make sure to allow water under the peppers). Microwave on high for 8 minutes. Let sit in microwave for about 8 minutes after done cooking. Then, drain and turn peppers over so cut side is up (read to fill).
- Prepare couscous according to directions (bring 1 1/4 cup broth/water to a boil; add salt, couscous, and butter; simmer for about 10 minutes, until liquid is absorbed)
- In skillet: heat olive oil over medium high. Add garlic and onion. Saute for 2 minutes. Add frozen corn and continue to saute for 5 minutes, then add black beans, 1 tsp sea salt and pepper. Stir frequently, until heated.
- Combine tomato, basil, and cubed cheese in a big bowl. Add cooked veggies; stir until combined.
- Fill each pepper to overflowing with the mixture. There will be some left over filling (save for left-overs: makes good cold salad). Pour spaghetti sauce around peppers so that there is a layer on bottom of 8×8 pan, and then pour some over each pepper.
- Bake in oven about 15-20 minutes, until spaghetti sauce is hot.
Note: you could certainly substitute another grain for the couscous (white or brown rice, small couscous, quinoa, etc.).
This was modified from a crock pot recipe, from Taste of Home: http://www.tasteofhome.com/Recipes/Vegetarian-Stuffed-Peppers