Stuffed Bell Peppers

Peppers are CHEAP right now!

This recipe has a Mexican style twist to it. (I know that is surprising...)
I used couscous because I like the texture, but rice is more traditional for stuffed peppers...

ok here we go
ingredients:
6-8 bell peppers
.5 box couscous, cooked
onion
garlic
1 can black beans, drained
carrot
celery
1 can tomatoes & green chilies
2 fresh tomatoes
1 can enchilada sauce
cheddar cheese
cilantro
s&p

heat oven to 350 degrees

cut tops and membranes from washed peppers, lightly coat with olive oil and place snugly in a baking pan

in a bowl mix chopped onion, garlic, carrot, and celery with beans, diced tomatoes, shredded cheddar cheese, canned tomato-chili mix, about 1/4 cup chopped cilantro, about half the can of enchilada sauce (or make your own if you have time), cooked couscous and s&p. Put filling in peppers and pour remaining filling around the peppers in the pan. Pour the rest of the enchilada sauce in the pan as well. Cover with foil and bake for about 30-45 minutes (you can smell them when they are done).

Remove from oven, top with sour cream, black olives, or guacamole.