This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 2 T. olive oil
  
• 1 carrot, finely minced
  
• 3 ribs celery, finely chopped
  
• ½ onion, finely chopped
  
• 1 red bell pepper, finely chopped
  
• 1 medium zucchini, finely chopped
  
• 1 jalapeno, finely minced
  
• 1 clove garlic, finely minced
  
• 1 c. couscous
  
• 1 ½ c. vegetable stock
  
• 1 t. salt
  
• 1 t. dried basil
  
• ½ t. dried oregano
  
• ½ t. garlic salt
  
• ½ t. onion salt
  
• 1 can (14.5 ounces) fire roasted tomatoes, with juice
  
• 1 can (15.5 ounces) chick peas, drained
  
• 6 assorted bell peppers, cut in two from stem to bottom and cleaned of ribs and seeds
  
• 1 c. grated mozzarella
  
• 2 T. freshly grated parmesan cheese
  

Directions:

Step 1: Preheat the oven to 325 degrees.

Step 2: In a sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, onion, chopped red bell pepper, zucchini, and jalapeno. Cook stirring occasionally until the vegetables are beginning to soften. Stir in the garlic and continue to cook until the garlic begins to soften. Stir in the couscous and stir through. Add the vegetable stock, salt, basil, oregano, garlic salt, and onion salt. (NOTE: if the stock is salty, use ¼ t. each onion and garlic powders then adjust salt as needed at the end.) Cook for one minute and turn off the heat. Cover for 5 minutes then add the can of fire roasted tomatoes and can of chick peas. Stir through to blend well.

Step 3: Lay the pepper halves on a lightly greased cookie sheet and fill each with the couscous and vegetable mixture. Top each with mozzarella cheese and a sprinkle of parmesan.

Step 4: Bake for 25 minutes and serve.