Couscous Stuffed Peppers

This is one of those recipes that came about by trying to make a meal out of what was already in the house.   I

4 large bell peppers, any color (you can also use long Italian green or other large banana peppers)
1 box of organic couscous, rice, farro, quinoa, or any other small grain.  Any flavor is fine.
Fresh shelling peas-as amny as you like (you can use frozen if fresh are not available)
1 large carrot diced
1/2 of a large red onion
5 garlic scapes diced
1/2 of a small green zucchini diced
1/2 of a small yellow summer squash diced
1 fresh ear of corn on the cob (you can use frozen if fresh are not available)
1/8 cup red or yellow lentils

Prepare the couscous according to the package directions.

Cook the lentils in 1/2 cup of water until tender but not mushy.  Drain any remaining water.

Shell the peas, stip the corn off the cob, and dice the rest of the veggies.  ***Do not precook the corn!

Sautee' the veggies in good quality olive oil on medium high heat for 5-10 minutes.  Stir constantly to prevent burning.

When the couscous is done, add it to the veggies and mix well.  Turn off heat.

Cut off the tops of the peppers and scoop out the seeds.  You can keep the tops for little covers while they bake if you like.

Evenly distribute the couscous/veggie mixture between the peppers.  Put the tops back on and bake at 350 in a open pan for 20-30 minutes. 

 

 

###Please note that couscous is made from semolina, which is made from wheat. If you are intolerant to gluten, you can use a hardy red or brown rice.