Stuffed Peppers

It's no secret my favourite place on earth is Costco (okay, maybe that's a little far fetched.)  It is however a 'foodies' paradise.  And, as a self proclaimed foodie, this place suits me just fine.  Given, the bulk of our shopping is done there, it makes sense that my fridge is overflowing with bell peppers at the moment.  I had planned on using them for a stir fry at some point during the week, but an impromptu sushi date derailed those plans.  Mmm, sushi.  No complaints.
However, I still needed to get through a bunch of peppers in one fell swoop, so I opted to stuff 'em.   Trading in the ground turkey and rice, to make a vegetarian side dish.  Couscous, sun-dried tomatoes, and my favourite cheese, goat.  A perfect side dish. 
Happy-Almost Friday!

Couscous Stuffed Peppers w/ Sun-Dried Tomatoes and Goat Cheese

Ingredients:
4 whole bell peppers, (yellow, orange or red), cleaned and tops removed
1 cup couscous
1/2 cup no-salt added stock (or water)
3/4 cup water
1 Tbsp olive oil
3/4 cup yellow onion, diced
2 cloves garlic, minced.
1/3 cup sun-dried tomatoes in oil,  drained & loosely packed
1/3 cup goat cheese, crumbled

dried basil for garnish

Method:
Preheat oven to 350F.
In non stick pan, heat oil and add onion, cook for 2 minutes.  Add garlic, and cook for an additional 1-2 minutes.
In saucepan bring to a boil water and stock.  Add in couscous.  Remove from heat.  Let stand covered for 5 minutes.  Fluff with fork.  Add in sauteed onion, garlic, sun-dried tomatoes and goat cheese.  Mix well.  Divide among 4 peppers and bake for 30-45 minutes, until peppers are at desired doneness.  Garnish with basil.
Enjoy!

Serves 4