• 1 cup vegetable stock
• 1 tsp olive oil
• 2 cloves garlic, minced
• 1 cup couscous
• 2 Tbsp raisins
• 1 large tomato, diced
• 4 scallions, sliced thin
• 1/2 tsp black pepper
• 1 tsp oregano
• 3 large peppers
• 1/4 cup fresh mint
• Rice House Cheese (see recipe below)
• Olive oil cooking spray

• 3/4 cup Panko bread crumbs
• 1 tsp olive oil
• 2 cloves garlic, minced

In a small skillet over medium heat, toast bread crumbs in oil and garlic until lightly browned.

Preparation:

Pre-heat oven to 350 degrees. In a large sauce pan, bring stock to a boil. Add couscous and raisins. Remove from heat, cover, and let stand for 5 minutes. Transfer couscous mixture to a large bowl. Fluff with fork, add ½ tsp olive oil and all remaining ingredients.

Cut peppers in half (lengthwise). Remove seeds and membrane, but keep stem intact.

Lightly coat a baking sheet with olive oil cooking spray. Fill peppers with mixture and bake for 12-15 minutes, or until peppers are tender. Use remaining ½ tsp of olive oil and sliced lemon wedge to drizzle over top of peppers. Garnish with fresh chopped Italian parsley. Serve hot or at room temperature.

Nutrition Information:

This recipe yields six servings.

Each serving contains approximately: Calories: 220, Total Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 0mg, Protein: 7g, Carbohydrates: 40g, Fiber: 4g, Sodium: 100mg