The Secret Ingredient is PEPPERS

It’s been over a week since the last time Mr. Charlestown Culinary and I stepped foot into a grocery store, and our refrigerator showed it. Its highlights included 4 different kinds of salsa, a bag of carrots, 2 green peppers, a couple stalks of celery and various other vegetables leftovers. In an impromptu Iron Chef moment, I decided to make couscous and vegetable stuffed peppers. I served these with a warm loaf of French bread and salad.

Charlestown Culinary's Couscous Stuffed Peppers

4 tablespoons olive oil
1 cup Israeli couscous
2 large bell peppers, top cut off and diced, membrane removed
2 cloves of garlic, minced
2 stalks of celery, diced
1 carrot, diced
½ yellow squash, diced
½ onion, diced
Fresh thyme
Sea salt
Freshly ground pepper
1/2 cup grated parmesan cheese
Chipotle Tabasco sauce, to taste

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add couscous and stir until lightly toasted, about 3 minutes. Add 2 1/4 cups of water and cover. Once water boils, turn heat to low and cook until completely dissolved. Scoop couscous into a large bowl and set aside. Rinse the same pot and add about 2 inches of water. Place whole peppers in pot, cover and steam for about 7 minutes.
In a large skillet, heat remaining olive oil over medium heat. Add garlic, and saute for about 10 seconds. Add remaining vegetables and saute until soft. Salt and pepper to taste.
Add vegetables and cheese to couscous. Add salt, pepper and Tabasco sauce to taste. Fill the drained peppers with the couscous mixture and bake in a preheated 350°F oven for about 15 minutes.