Couscous-Stuffed Chilies, Bells Or Jalapeno Peppers

1. 1

   Combine tomato juice (I use the liquid from a 28 ounce can of tomatoes) and chicken stock. Bring to boiling, remove from heat and stir in couscous and coriander. Cover and let sit while you prepare the peppers. When couscous has absorbed the liquid (about five minutes) add the pine nuts and half the cheese and mix well.

2. 2

   Slice off the stem end of the peppers and remove as many seeds and the white stuff around them as you can--that's where the heat's concentrated. Spoon some of the couscous mixture into the end of the pepper, poking it in with the end of the spoon, your finger or a chopstick. A chopstick (the thicker end) comes in handy for pushing the stuffing down to the tip of skinnier peppers.

3. 3

   Continue stuffing until the pepper is full to just below the rim. Depending on the size of the peppers, around half or a third of the couscous should be left when you're through. Place the peppers in a shallow casserole dish (chilies on their side, bells upright) and bake uncovered at 375* F for 45 minutes.

4. 4

   Arrange the stuffed, cooked peppers over a bed of the leftover couscous on a platter or plate, then sprinkle the remaining cheese over the top and melt under the broiler or in the oven. (Make sure the dish is oven proof!).

5. 5

   After the cheese melts, sprinkle the green onions and raisins (really) over the top and serve hot.

* Per serving · 4 servings · Values may vary.