Bell Peppers Stuffed With Couscous (Oamc)

1. 1

   Heat oven to 350 degrees and bake whole peppers for 1/2 an hour.

2. 2

   Remove from oven and let cool.

3. 3

   Pour 10 oz very hot water into a bowl and stir in harissa or red chili flakes; add couscous and raisins and let soak for 15 minutes.

4. 4

   Saute garlic in 4 tbsp olive oil.

5. 5

   Fluff couscous with a fork and be sure all the grains are separated; then pour over the oil and garlic.

6. 6

   Mix in remaining ingredients and mix well.

7. 7

   Add additional olive oil if mixture seems dry.

8. 8

   Slice the top of the cooled peppers and remove all seeds.

9. 9

   Gill each pepper with couscous mixture and pack into a shallow freezer/oven proof baking dish.

10. 10

    To freeze: cover well with foil or saran wrap, label and freeze.

11. 11

    To serve: Defrost overnight; Drizzle with olive oils and then cover with foil; heat in oven at 375 degrees for 20 minutes or until heated through.

* Per serving · 4 servings · Values may vary.