Sometimes inspiration for a dish can come from the weirdest places. This isn't one of the dishes.
The inspiration for this was pretty simple: We had green peppers that had grown in our garden, and we had a bunch of couscous leftover in our cupboard.
Our green peppers were a bit smaller than the grocery store version, but it made perfectly portioned meals (unless you have an outrageous appetite). Add in that we had leftover smoked cheddar cheese to provide an extra kick and you have one awesomely enhanced boiler-plate dinner.
Couscous-Stuffed Green Peppers
1. Prepare the couscous according to directions. While it's cooking, cut out top stems and seeds from green peppers. Save as much green pepper from the top, cut up and set aside.
2. In separate pan, brown the ground beef. After it's browned, add the leftover chopped green pepper and onion. Remove from heat. Add the salt, pepper, cumin and garam marsala.
3. Combine the couscous and beef mixture. Add some of the tomato sauce to the mixture, leaving just enough left to top each pepper. Scoop mixture into each green pepper bowl, making sure not to overfill. Top each pepper with tomato sauce and cheese.
4. Cook at 450 degrees for about 30 to 40 minutes.