Baked Stuffed Peppers with Vegetables and Couscous

1. Cut the bell pepper in half lengthwise and place cut side down in a baking tray with a little oil.

2. Bake at 180 degrees Celsius until barely tender.

3. While the pepper is baking, sauté your choice of vegetables, such as leek, zucchini, onion, and carrot, cut into small cubes.

4. Add your preferred spices to the vegetables.

5. When the vegetables are tender, add hydrated couscous or cooked rice and mix well.

6. Stuff the pepper halves with the vegetable mixture and bake again until well cooked.

Tips

1. You can use cooked rice instead of couscous if preferred.