2medium green onions (scallions or green shallots)
½cantomato - about 7 ounces
½cupchicken stock (chicken broth or chicken bouillon) - low sodium
2-3tablespoonsolive oil
1packcheddar cheese - adjust the quantity to your preference
Instructions
Preheat the oven to 400°F.
Chop the top of the bell peppers off and remove the seeds/pith. Reserve the tops and put the peppers on a baking sheet. Bake at 400 degrees for about 15 minutes.
Prepare couscous according to package directions.
Dice shallots and the tops of the peppers and saute them in olive oil at medium to medium-high heat.
Add ground turkey and brown until no pink is present.
Add chicken broth and scrape to get up any pieces stuck to the pan.
Add canned tomato and allow the mixture to simmer for 3-5 minutes. If the mixture gets too dry, add chicken broth.
Stir in couscous, then taste and adjust seasoning.
Stuff the peppers with the mixture and top with cheese. Then bake for 5-10 minutes at 400 degrees until the cheese is melted and begins to brown.