Ingredients

• 4 bell pepper, large, halved and seeds removed
• 1 cup of couscous
• 2 cups of broth, vegetable
• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 15 oz can of beans, black, drained
• 1 cup of corn, (fresh, frozen, or canned)
• 1 cup of tomato(s), diced (fresh or canned)
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• salt and pepper, to taste
• 1 cup of cheese, your choice, shredded
• coriander (cilantro), chopped
• avocado, sliced
• Sour Cream, or plain Greek yogurt

Instructions

1. Preheat the Oven Preheat your oven to 375°F (190°C).

2. Prepare the Peppers Place the halved bell peppers in a baking dish. Set asid

3. Cook the Couscous In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork

4. Sauté Vegetables In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.

5. Mix Filling Add black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and black pepper to the skillet. Stir in the cooked couscous and mix well.

6. Stuff the Peppers Spoon the couscous mixture into each bell pepper half, pressing it down gently. Top each stuffed pepper with shredded cheese.

7. Bake Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

8. Garnish and Serve Remove from the oven, and if desired, garnish with chopped cilantro or parsley. Serve with avocado slices and a dollop of sour cream or Greek yogurt.