Categories: Mexican
Ingredients
- 6 oz. package toasted pine nut couscous mix
- 1/2 cup shredded carrot
- 2 large or 4 small red, yellow, green, or orange sweet peppers
- 1/2 cup shredded Italian cheese blend
- 1 1/2 cups mushroom and olive or tomato basil pasta sauce
Directions
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Preheat oven to 350. Prepare couscous as directed, omitting oil and adding the shredded carrot with the couscous.
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Meanwhile, cut large peppers in half lengthwise (for small peppers, cut off tops and reserve). Remove seeds and membranes from peppers. Cook peppers in boiling water for 5 minutes. Drain on paper towels. Place peppers, cut sides up, in a 2-qt rectangular baking dish. Spoon cooked couscous mixture into peppers.
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Bake, covered, for 20-25 minutes or until filling is heated through and peppers are tender. Sprinkle cheese over peppers. Bake, uncovered, about 5 minutes more or until cheese is melted.
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Meanwhile, in a small saucepan, heat the pasta sauce. Serve peppers with sauce.