Couscous Stuffed Bell Peppers For The Barbecue (Vegetarian) - cooking recipe

Ingredients

4 large red bell peppers
1 cup uncooked couscous
8 -10 inches celery, finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup cheddar cheese, grated
1 teaspoon ground coriander
1 teaspoon ground rosemary
1 teaspoon ground turmeric
1 teaspoon ground paprika
2 teaspoons vegetable stock powder
1 teaspoon cinnamon
1 cup mushroom, finely chopped
1 jalapeno pepper, finely chopped
1 tablespoon parsley, finely chopped
salt and pepper, to taste

Preparation

Cut the peppers in half, and remove the seeds, and white membrane. Be careful not to remove the stalk from the top half of the peppers.
Put the cous cous in a large bowl, and sprinkle the coriander, rosemary, turmeric, paprika, cinammon, and stock powder over it.
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.
Fry the onion and celery in butter, with the garlic, until the onion is translucent.
Remove the cover from the bowl of cous cous, and stir it with a fork, being careful not to mash it.
Add the onion, celery, mushrooms, jalapeno, parsley, and cheese, and stir it through the cous cous.
Add salt and pepper, to taste.
Stuff the pepper halves with the cous cous mixture, then wrap them in aluminium foil.
Cook them on a hot barbecue for 15 - 20 minutes, turning 3 or 4 times, until the pepper starts to become soft.
They are now ready to serve. Note that if you are using small peppers, instead of cutting them in half, you can cut the tops off instead, then serve them with the tops covering them like a lid.