Stuffed Peppers

Ingredients 4 organic bell peppers 1 small onion, diced 3 cloves garlic, minced 1 cup whole wheat couscous (or quinoa) 15 oz. can black beans, rinsed and drained 15 oz. can diced fire roasted tomatoes 1 cup shredded cheese blend, or other 1 1/2 tsp. cumin 1/2 tsp. chili powder Salt to taste Directions Cook couscous: boil 1 cup salted water in a saucepan. Remove from heat, add couscous, stir, and cover. Let sit 5 minutes. Uncover and fluff. Saute onion, garlic with salt over medium heat for 8-10 minutes.  Add black beans, tomatoes, cumin, chili powder. Combine and heat for 5 minutes. Meanwhile cut peppers in half lengthwise, remove stem, and clean out inner ribs with a spoon. Preheat oven to 350. In a large bowl, combine cooked couscous, cheese, and black bean mixture. Fill each pepper half, lightly packing down, and place in a 9x13 baking dish. Add a little water to the bottom of the pan and cover with foil. Bake for 40 minutes. Remove foil, add additional cheese on top if desired, and bake for 5-10 more minutes.