Peppers Stuffed with Couscous

Flavorful and fantastic—and a beautiful presentation!

4 large red peppers

1 15-oz can cannellini beans, rinsed and drained

1 cup crumbled tofu

¹/₂ cup couscous

2 scallions, white and green parts separated, thinly sliced

1 garlic clove, minced

1 teaspoon dried oregano

Salt to taste

1. Slice a very thin layer from the base of each bell pepper so it sits flat. Slice off the tops just below the stem. Discard the stems and chop the tops, placing them in a medium bowl. Remove the ribs and seeds from the peppers.

2. In the bowl with the chopped peppers, add beans, tofu, couscous, scallion whites, garlic, and oregano. Season with salt and toss to combine.

3. Stuff the peppers with the bean mixture, and position the peppers upright in the slow cooker. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.

Couscous is considered pasta because it is made from semolina, like pasta. It is believed to pre-date pasta, though, with its origins in West and North Africa, where it is still a staple. It is most associated with Moroccan cuisine.