Although peppers are traditionally stuffed with meat, tomato sauce, and cheese and then baked in an oven, we found a way to make our peppers completely dorm-room friendly. These peppers are blanched in boiling water, and then stuffed with couscous, cheese, pasta sauce, and walnuts. The peppers are a great serving vessel, and provide a great textural contrast to the couscous filling.
All in all, these peppers will contribute to a perfectly balanced meal with vegetables from the pepepr, carbs from the couscous, and protein from the nuts/cheese. If you eat them with a few cooked veggies or peanut sauce and noodles, you will have no reason to trek out to the dining hall tonight. Stay warm!
1. Place bell pepper in bowl, submerge with boiling water, cover and let sit for 10 minutes.
2. While bell pepper is cooking, chop onions and walnuts
3. Remove bell pepper from bowl and dump out water.
4. Place couscous in bowl and add 1/3 cup boiling water. Cover and let sit for 5 minutes.
5. While couscous is cooking, heat up pasta sauce in a double boiler
6. When couscous is done, mix in sauce, cheese, onions , and walnuts
7. Spoon mixture into dry bell pepper, layer in extra pasta sauce and cheese.
8. Top with cheese and freshly ground pepper.