Couscous Stuffed Red Peppers with Garlic Basil Sauce

This vegetarian recipe was adapted from a classic dish from Giada de Laurentiis. The secret to this recipe is the garlic basil sauce. The sauce accentuates roasted peppers and adds flavor to the couscous filling.

Ingredients
Couscous Stuffing:

• 1 cup low-sodium chicken broth
• 2 tsp ground cumin
• 3/4 cup couscous
• 1 cup canned garbanzo beans, rinsed and drained
• 1/4 cup dried blueberries
• 2 cups chopped baby spinach leaves, tightly packed
• 6 ounces goat cheese
• 1/4 cup extra-virgin olive oil
• Kosher salt and pepper

Peppers:

• 2 red bell peppers
• 1 yellow bell pepper
• 1 orange bell pepper

Garlic Basil Sauce:

• 1 cup fresh basil leaves, tightly packed
• 1/2 cup (about 4 ounces) creme fraiche
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. water
• 2-3 garlic cloves, chopped
• 2 tsp. fresh lemon juice
• 1/4 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, blueberries, spinach and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined. Divide mixture into 4 equal portions and carefully 

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up in 8x8 baking dish. Add pieces of goat cheese to the couscous mixture while stuffing peppers with mixture. It's easier to add the goat cheese while stuffing the peppers because the cheese is sticky. Drizzle the tops of peppers with olive oil.  

Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are beginning to blacken, about 55 to 60 minutes. 

Garlic Basil Sauce:

In a food processor, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Refrigerate the left over garlic basil sauce. This sauce is the perfect addition to tomorrow evening's baked salmon.