Couscous Stuffed Bell Peppers For The Barbecue Vegetarian

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I made these to take to a barbecue last week, to satisfy the herbivores among us. They turned out really well - enjoy!!

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Steps

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Cut the peppers in half , and remove the seeds , and white membrane.

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Be careful not to remove the stalk from the top half of the peppers.

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Put the cous cous in a large bowl , and sprinkle the coriander , rosemary , turmeric , paprika , cinammon , and stock powder over it.

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Pour in enough boiling water to cover the cous cous , give it a quick stir with a fork , and cover the bowl with a plate.

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Fry the onion and celery in butter , with the garlic , until the onion is translucent.

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Remove the cover from the bowl of cous cous , and stir it with a fork , being careful not to mash it.

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Add the onion , celery , mushrooms , jalapeno , parsley , and cheese , and stir it through the cous cous.

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Add salt and pepper , to taste.

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Stuff the pepper halves with the cous cous mixture , then wrap them in aluminium foil.

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Cook them on a hot barbecue for 15 - 20 minutes , turning 3 or 4 times , until the pepper starts to become soft.

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They are now ready to serve.

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Ingredients

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red bell peppers, couscous, celery, garlic cloves, onion, cheddar cheese, ground coriander, ground rosemary, ground turmeric, ground paprika, vegetable stock powder, cinnamon, mushroom, jalapeno pepper, parsley, salt and pepper