Like most good recipes, this one happened by mistake. I had planned on making Mama Pea's quinoa stuffed peppers. I had everything in the apartment already and after my night class, I hunkered down and set to making the peppers.
I think it was that night class that made me grab the couscous instead of the quinoa. Two and half hours of straight lecture will do that to you. General sleep deprivation will have you not realize you chose the wrong filling until several days after the leftovers are gone.
It's a wonder I'm not failing my classes.
Unlike some cooking mistakes (confusing baking powder for baking soda-BAD) this turned out really, really good. The dish was in no way compromised, and the filling ended up tasting like healthy spaghettios.
Let me say it again: healthy spaghettios.
So, they are basically spaghettio stuffed peppers. Oh my word.
Couscous Stuffed Peppers
1/2 cup couscous
1/2 cup tomato sauce
2 bell peppers
Preheat oven to 350 degrees.
Cook the couscous according to the package's directions. I had the quick-cooking variety and I recommend that for a busier night. In a medium sized pot, combine the cooked couscous and tomato sauce.
Now, on to the peppers. Cut the top off of the pepper and deseed. Don't worry if you don't get every seed out. Fill each pepper with the couscous mixture and put on a baking sheet. Cover with tinfoil and bake for one hour.
Don't fret if you have a baking casualty. It happens.
Remove the tinfoil and broil until the cheese and pepper begin to brown.