Moroccan Couscous Peppers

Ingredients

• 0.3 cup rome apple peeled chopped
• 0.3 cup celery sliced
• 0.5 cup couscous uncooked
• 1 tablespoon parsley fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon ground cumin 
• 0.8 cup low-salt chicken broth 
• 0.3 cup mushrooms sliced
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 0.3 teaspoon pepper 
• 1 tablespoon pinenuts toasted
• 2 tablespoons raisins 
• 1 pound bell peppers red
• 0.3 teaspoon salt 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
3. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
4. Add onion, mushrooms, celery, apple, and garlic; saut 3 minutes.
5. Remove from heat; set aside.
6. Combine broth, salt, cumin, pepper, and turmeric in a medium saucepan. Bring to a boil; stir in couscous and oil.
7. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
8. Add onion mixture, raisins, pine nuts, and parsley; stir well. Divide couscous mixture evenly between peppers.
9. Place stuffed peppers in an 8-inch square baking dish; bake at 350 for 15 minutes.