Couscous Peppers Recipe

• 2 large Red Bell Peppers
• Flavored Vegetable Cooking Spray
• ½ cup Onion (chopped)
• ¼ cup Mushrooms (sliced)
• ¼ cup Celery (sliced)
• ¼ cup Rome Apple (peeled, chopped)
• 1 Garlic Clove (minced)
• ¾ cup Low-Salt Chicken Broth
• Salt to taste
• ¼ tsp Cumin (ground)
• ¼ tsp Pepper
• ½ cup Uncooked Couscous
• 1 tsp Olive Oil
• 2 tbsp Raisins
• 1 tbsp Pine Nuts (toasted)
• 1 tbsp Parsley (chopped)

• Preheat the oven at 350°F.
• Remove the top and outer membrane of bell peppers. Scoop out the seeds as well.
• Boil the peppers in water for 5 min and drain them.
• Grease a pan with cooking spray and heat it over medium flame.
• Put in onion with mushrooms, celery, apple, garlic and shallow fry them for 3 min. Then take it off heat.
• Blend broth, salt, cumin, pepper, turmeric in a fresh pan and get it to boil.
• Mix in couscous with oil and take it off heat. Then keep it covered for 5 min. Next beat it using fork until it is puffy.
• Put in onion mixture with raisins, pine nuts, parsley and mix it well.
• Stuff the peppers with the couscous mixture and transfer them to baking pan.
• Bake it for 15 min and serve it hot.