Ingredients

• Split 2 red peppers in half and scoop out the seeds and trim the white flesh. Lightly coat with olive oil. Roast in a toaster over/oven at 400 degrees for approx. 30 minutes… checking about 20 minutes in to make certain you are not overcooking.
• In the meantime prepare the stuffing below and then fill the cooked peppers with the coucous blend and serve with wedges of fresh lemon, and sprigs of fresh basil on the side.
To make the Stuffing
• 1 box Garlic & Olive Oil Pearled Coucous…cooked in the rice cooker with
• 1-3/4 cup veggie broth
• 1 tbsp olive oil
• and the seasoning package that comes with the coucous.
• While the coucous cooks dry cook 1 small container baby bella mushrooms (chopped) in a sautee pan with no oil.
• In a separate pan sautee the following veggies in olive oil.
• 1/2 onion (diced)
• 1 clove elephant garlic (minced )
• 1/2 zucchini (diced)
• Add the dry cooked baby bellas to the onion/zucchini mix along with salt, pepper, and about 1 tsp cumin powder. Blend and keep warm.
• Microwave 1 handful broccoli florets in a glass lid with a tad of water for 35 seconds to retain the dark green color and partially cook the broccoli.
• Add the broccoli to the onion/zucchini mix, along with 2 campari tomatoes (diced) and keep heated.
• De-stem 1 cup fresh spinach and add to the onion/zucchini mix and cook until wilted.
• Add the cooked coucous to this blend.