How To: Make Stuffed Roasted Red Peppers

These cheesy mixture of vegetables and couscous complement the just barely blackened bell peppers for an absolutely divine meal. These are a must-try.

Ingredients

• 5 medium-large red bell peppers, divided
• 1 small eggplant, peeled and cut into ½" dice
• 1 cup grape tomatoes
• 4 cloves garlic
• 1 teaspoon fine sea salt, or table salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 cups couscous, cooked
• 1½ teaspoons dried basil 
• 2 tablespoons chopped fresh parsley
• 1½ cups crumbled feta, divided

Instructions

1. After covering the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler baking tray with foil, slice one red bell pepper into 1-inch strips. Combine these in a mixing bowl with the tomatoes, eggplant, garlic, salt, pepper, and olive oil.
2. In one layer, place vegetables on the tin foil baking tray. Turn oven on "broil" and then roast vegetables for 40 minutes, turning the vegetables every so often until soft.
3. In the meantime, clean remaining peppers, slicing the tops off completely, and only slightly shaving the bottoms to ensure they will stand evenly on a plate. Face-down, place peppers in a toaster oven and broil for 10 to 15 minutes, once the other vegetables are removed from oven. Full peppers should be blackened, yet still firm.
4. While full peppers broil, combine reserved vegetables with basil, parsley, couscous, and 1 cup of feta.
5. When full peppers come out of oven, divide evenly and stuff the couscous/vegetable mixture into the four peppers. Broil stuffed peppers for another 10 minutes, until feta turns brown. Serve and enjoy!

Servings: Makes four servings.