Israeli Couscous Stuffed Peppers (from Chow)
1 tbsp oil
1/2 onion, chopped
2 garlic cloves, finely chopped
2 courgettes, diced
1 tbsp tomato paste
250g Israeli couscous
150g cheddar and mozzarella mix, grated
50g Parmesan cheese, finely grated
3 tbsp basil leaves, chopped
Put a pan on the heat with the oil. Add the onion and garlic and cook, stirring occasionally, until beginning to soften, about 5 mins.
Increase the heat and add the courgette. Cook, stirring occasionally, lightly golden about 2 to 3 mins. Add the tomato paste, stir to combine, and cook for about 1 min. Remove the pan from the heat and set aside.
Bring a pan of water to the boil and cook the couscous according to packet intructions. Drain rinse under cold water, drain well.
Cut the top off the pepper and remove and discard any seeds and membrane from the pepper.
Transfer the drained couscous to a large bowl; add the courgette mixture, cheeses, and basil; and stir to combine. Season with salt and pepper.
Heat the oven to 200C and bake the peppers for 40 mins until soft.