Contributed by (Recipe adapted from “Recipezaar” at www.recipezaar.com)

Ingredients

4 large Bell peppers
1 C uncooked Couscous
8-10 inches Celery, finely chopped
2 Garlic cloves, finely chopped
1 small Onion, finely chopped
1/2 C Cheddar cheese, grated
1 tsp ground Coriander
1 tsp ground Rosemary
1 tsp ground Turmeric
1 tsp ground Paprika
2 tsp Vegetable stock powder
1 tsp Cinnamon
1 C Mushroom, finely chopped
1 Jalapeno pepper, finely chopped
1 Tbs Parsley, finely chopped
Salt and Pepper, to taste

Instructions

Cut the peppers in half, and remove the seeds, and white membrane. Be careful not to remove the stalk from the top half of the peppers. Put the couscous in a large bowl, and sprinkle the coriander, rosemary, turmeric, paprika, cinnamon, and stock powder over it. Pour in enough boiling water to cover the couscous, give it a quick stir with a fork, and cover the bowl with a plate. Fry the onion and celery in butter, with the garlic, until the onion is translucent. Remove the cover from the bowl of couscous, and stir it with a fork, being careful not to mash it. Add the onion, celery, mushrooms, jalapeno, parsley, and cheese, and stir it through the couscous. Add salt and pepper, to taste. Stuff the pepper halves with the couscous mixture. Cook them on a hot barbecue for 15 - 20 minutes, turning 3 or 4 times, until the pepper starts to become soft. They are now ready to serve.

Read more recipes