Couscous Stuffed Red Pepper

. Couscous Cooked

. Red Bell Pepper to Stuff and Fill

. Scallions

. Baby Spinach

. Chickpeas

. Balsamic Vinegar 

. Cracked Black Pepper

. Dry White Wine

. Olive Oil

. Vegetable Stock (optional)

. Dill


Cook the couscous in water or vegetable stock. Hallow out a red bell pepper and place it in the oven at 350 degrees for 10 minutes. Sauté scallions and cubed red bell pepper in olive oil and white wine until tender, low temp. Throw in baby spinach and chopped dill at the last minute to wilt. Add rinsed canned chickpeas. Mix into couscous with a splash of vegetable stock, a splash of balsamic vinegar and cracked black pepper. Remove the red bell pepper from the oven and stuff with the couscous mixture. Place the stuffed pepper back into the oven for an additional 10-15 minutes or until the outside of the pepper is wrinking. Enjoy!