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Couscous Stuffed Peppers

List of Ingredients




3 large sweet peppers
1 1/2 cup couscous
3 cups vegetable broth or water
1 cup shredded carrot
1 cup chopped mushroom
1 cup toasted pumpkin seeds
2 cups salsa
1 cup plain yogurt


Recipe



Preheat oven to 350 degrees

Cut peppers lengthwise, remove seeds. Steam until just tender. Bring broth or water to a boil. Remove from heat, add couscous. Allow to stand 5 minutes or until all liquid is absorbed. Combine couscous, carrots, and mushrooms. Whisk together salsa and yogurt.
Arrange peppers in a baking pan. Divide couscous mixture evenly among them. Next
sprinkle pepitas evenly over the couscous. Cover all with sauce. Heat 15 min, or until sauce is hot.

Serves 6