Tri-Color Peppers with Pesto & Pearl Couscous

• 5 tablespoons extra virgin olive oil
• 1 cup pearl couscous (also called Israeli Couscous)
• 1/4 tsp. salt
• 2 cups water
• 2 tsp. chopped garlic
• 1 cup fresh basil leaves
• 1/4 cup freshly grated Parmesan
• 3 large bell peppers – 1 yellow, 1 green, 1 red, cut in half lengthwise and seeded
• 2 cups tomato sauce
• Freshly ground pepper to taste
• 1/2 cup (approximate) shredded Mozzarella or Provolone cheese

Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan. Add the couscous. Stir until the couscous begins to color, about 2 minutes. Add 2 cups water and 1/4 teaspoon salt. Bring to a boil. Reduce the heat, cover and simmer 10 minutes or until the couscous is tender and all of the liquid is absorbed.

Meanwhile, put the garlic into a food processor and add the basil leaves. Add the remaining 4 tablespoons olive oil and process until smooth. Add the parmesan cheese, and blend until incorporated. Season with salt & fresh ground pepper, to taste.

Preheat the oven to 350 degrees. Oil a casserole dish large enough to accommodate all of the peppers. In a bowl, combine the couscous and pesto. Taste and adjust seasonings, adding salt and pepper to taste. Pour the tomato sauce into the dish, reserving some sauce to drizzle over the filled peppers. Fill the halved peppers with the couscous mixture, and arrange in the casserole. Drizzle with tomato sauce. Cover and bake 45 minutes or until the peppers are soft but still hold their shape.

Remove from the oven and uncover, turn broiler on high, sprinkle each pepper with the cheese, and return to the oven. Broil until cheese is bubbly and beginning to brown, 2-3 minutes. Serve hot with tomato sauce scooped from the bottom of the casserole dish.