Couscous Stuffed Peppers With Tomato Sauce

• 1 1/2 cups couscous
• 2 tablespoons basil pesto
• 2 tablespoons olive oil
• 3/4 cup frozen peas
• 4 sweet red peppers pointed, halved and seeded
• 1 cup crumbled feta cheese
• 1 onion chopped
• 1 tablespoon tomato paste
• 1 3/4 pounds tomatoes peeled and chopped
• 1/4 cup basil chopped, plus additional leaves, to garnish

1. Preheat the oven to 350u0b0F. Place the couscous in a large bowl. Add 1 1/2 cups boiling water, pesto and 1 tbsp of the olive oil. Let stand, covered, for 5 mins. Cook the peas in boiling water for 2 mins. Drain. Stir into the couscous.
2. Place the peppers in a shallow baking dish. Fill with the couscous mixture and sprinkle with the cheese. Cover with foil.
3. Bake for 25 mins until the peppers are tender, uncovering for the last 10 mins to lightly brown the cheese.
4. Meanwhile, for the tomato sauce, heat the remaining 1 tbsp oil in a medium saucepan on medium heat. Cook the onion for 3 mins until softened. Add the tomato paste and tomatoes and cook gently for 5 mins until the tomatoes have softened to make a chunky sauce. Stir in the basil and season to taste. Serve with the peppers. Garnish with basil leaves.

couscous, basil pesto, olive oil, frozen peas, sweet red peppers, feta cheese, onion, tomato paste, tomatoes, basil

Taken from www.yummly.com/recipe/Couscous-Stuffed-Peppers-with-Tomato-Sauce-1399744 (may not work)