Grilled Stuffed Peppers with Couscous

01Method

1. 1

   Warm the oil in a medium pan and lightly toast the pine nuts until golden brown.

2. 2

   Stir in the garlic and couscous, add the vegetable broth and bring to a boil, then finish cooking according to package directions. Once the couscous is tender and cooled slightly, fold in the spring onion, tomatoes, mozzarella, blue cheese, and fresh herbs. Season with salt and pepper and let cool further.

3. 3

   Cut the peppers lengthwise toward the stem without fully separating, creating an opening to remove seeds and fill with the mixture. Prepare six pieces of kitchen twine about one meter long.

4. 4

   Stuff each pepper with an appropriate portion of filling. Wrap each pepper tightly with moistened twine, securing it around the stem, and tie in a knot.

5. 5

   Grill the peppers over medium heat for 15–20 minutes, turning carefully to ensure even cooking on all sides and preventing the twine from burning. If the twine begins to char and the peppers start to fall apart, wrap them in foil and finish grilling.