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

1. Preheat oven to 350. Prepare couscous as directed, omitting oil and adding the shredded carrot with the couscous.

2. 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.

3. 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.

4. Meanwhile, in a small saucepan, heat the pasta sauce. Serve peppers with sauce.

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