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1
Bring a medium saucepan of generously salted water to a boil over high heat.
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2
Meanwhile, heat the measured oil in a large saucepan over medium heat until shimmering.
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3
Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until beginning to soften, about 5 minutes.
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4
Increase the heat to medium high, add the zucchini, and season with salt and pepper.
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5
Cook, stirring occasionally, until browned in some spots and still crisp-tender, about 2 to 3 minutes.
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6
Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute.
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7
Remove the pan from the heat and set aside.
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8
When the water is boiling, add the couscous and cook until al dente, about 5 to 6 minutes.
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9
Drain in a fine-mesh strainer and then rinse under cold water until cool.
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10
Shake out any excess water and let the couscous drain in the strainer in the sink while you prepare the peppers, at least 10 minutes.
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11
Use a paring knife to cut a wide circle around each bell pepper stem (like when carving a jack-o-lantern), so you end up with a cap that can be replaced once youve stuffed the peppers; be careful not to puncture or rip the peppers.
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12
Remove and discard any seeds and membranes from the cap and from the interior.
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13
Brush the insides of the peppers with oil and season the insides generously with salt and pepper.
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14
Transfer the drained couscous to a large bowl; add the reserved onion-zucchini mixture, cheeses, and basil; and stir to combine.
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15
Taste and season with salt and pepper as needed.
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16
Evenly divide the filling among the peppers.
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17
Replace the caps and press each cap into the filling.
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18
Pierce 3 toothpicks through each cap and out the sides of the pepper to secure the caps while on the grill.
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19
Set aside until ready to grill.
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20
(If youre stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them for up to 4 hours.
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21
Let the peppers sit at room temperature for at least 30 minutes before grilling so that they cook faster and more evenly.)
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22
Heat a charcoal or gas grill to medium (about 350 degrees F to 450 degrees F).
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23
Place the stuffed peppers on their sides and close the grill.
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24
Roll each pepper a quarter turn about every 7 minutes to cook all four sides.
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25
The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes total grilling time.
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26
Remove the peppers to a serving platter, let cool for 5 minutes, and remove the toothpicks.
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27
If serving as a side dish, slice the peppers in half vertically.
