Stuffed Peppers with Couscous

serves 6-8

Ingredients:

• 4 bell peppers, two red, two yellow

• 1 cup Israeli Couscous

• 1 small red onion, diced

• 2 cloves garlic, minced

• 1/2 cup chicken stock

• 1/2 cup wine

• chopped parsley

• Grated Parmesan Cheese

Instructions:

Cut the peppers in half.  Clean the insides, removing all seeds.  Lay the peppers on a rimmed baking sheet, lined with foil, cut side up.  Season with salt and pepper. Drizzle with a little olive oil.

Cook the pasta according to directions on the package.  Drain.

In a large skillet, heat about two tablespoons of olive oil.  Saute the red onion for a few minutes and then add the garlic and saute for one minute.  Add the wine and let this cook off.  Add the chicken stock and cook for 3-4 minutes, or until stock has reduced.   Turn off the heat.  Add some chopped parsley and grated cheese.  Stuff peppers with mixture.

Cover baking dish with foil tightly.  Bake at 400 degrees for 45 minutes to an hour, until the peppers are easily pierced with a sharp knife. Remove foil and cook another 6-8 minutes.   Grate extra cheese on top and chopped parsley.

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