You will need:
4 Large sturdy red, yellow, orange, green, whatever peppers hollowed out (no seeds or white stuff at all!). Save the tops or not.
4 Cloves of Garlic minced
1 Zucchini chopped
2 small or 1 big Yellow Squash chopped
1 Eggplant chopped
1 Handful of Sun-dried Tomatoes chopped
1 Cup of Israeli Cous Cous (cooked)
2 Cups of chopped Turkey Bacon
Splash of Hot Sauce of your choice (I like Crystal)
Half a cup of Marinara Sauce
Salt/Pepper
Olive Oil
Red Pepper flakes
Mozzarella or Provalone cheese
- Preheat your oven to 375 degrees F
- Line a cookie sheet with aluminum foil and drizzle Olive Oil on it
- Throw all of the zucchini, squash, garlic, bacon, and eggplant onto the pan and drizzle again with oil
- Season the veggies with salt, pepper, red pepper flakes, hot sauce and toss together
- Spread veggies out evenly on pan and let roast in the oven for 15-18 minutes
- Take veggies out and add the sun-dried tomatoes, cous cous and marinara sauce and put back in the oven for a few more minutes or until the veggies have a soft enough texture of your taste.
- Stuff the peppers with the cous cous and top with cheese
- CAREFULLY put the peppers in the oven until they're cooked through. You'll know when because their colors will change. Compare with the tops you've cut off the peppers
- If you're a strict Veg you can always leave out the bacon and maybe substitute Artichoke Hearts. If you want more meat this is perfect for some chopped up shrimp or bits of Sausage.
