Stuffed Yellow Peppers With Israeli Couscous And Pesto

1. 1

   Heat 1T. of OO over med-high heat in medium saucepan. Add couscous and stir until it begins to color and smell toasty. Add 2 cups of water and salt to taste. Bring to boil. Reduce heat, cover and simmer 15 min or until couscous is tender. Drain.

2. 2

   Turn on blender or food processor fitted with steel blade. Drop in garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides. Add basil leaves and salt to taste. Turn on machine and add remaining OO. Process until smooth. Add the cheese and blend until incorporated.

3. 3

   Preheat oven to 350. Oil a lidded casserole large enough to hold all peppers. Combine couscous and pesto and mix. Taste and adjust seasoning, adding S&P to taste. Fill peppers with the mixture and arrange in the casserole. Pour sauce into the dish. Cover and bake 45 to 60 min until peppers are soft but still hold their shape. Remove and serve with some tomato sauce spooned over top. Garnish with basil leaves.

* Per serving · 4 servings · Values may vary.