- Servings: 4
Ingredients:
| 4 | Green Peppers With Flat Bottoms |
| Extra Virgin Olive Oil or Canola Oil Spray | |
| 1 cup | Plain Quick-cooking Couscous |
| ½ | a Large Vidalia Onion |
| 1 | Small Bunch Scallions |
| 1 lb | Ground Buffalo Meat |
| 12 | Large Leaves of Fresh Basil, chopped |
| ¼ tsp | Crushed Red Pepper Flakes |
| ¼ tsp | Black Pepper |
| 1 tsp | Herbes De Provence |
| 1 tsp | Marjoram |
| 1 tsp | Parsley |
| ½ cup | Bread Crumbs |
| 4 slices | American Cheese |
| 1× 8 oz. can | Tomato Sauce |
| ¼ – ½ cup | Shredded Parmesan Cheese |
| Small Bunch Fresh Chives, chopped |
Directions:
Cut off tops of green peppers; clean out membrane and seeds. Place peppers in pan and cover with lightly salted water. Gently boil for 5 minutes.
Remove, drain and place each pepper in a ramekin (or in a shallow baking dish) that has been sprayed with oil.
Filling:
Preheat oven to 375 degrees. Cook couscous according to package directions. In large fry pan saute chopped onion, scallions, and crumbled buffalo meat until meat is only slightly pink. To mixture, add basil, red pepper flakes, black pepper and herbs to taste. With each addition stir mixture. Add couscous, bread crumbs, and 3 slices of the American cheese torn in pieces. Stuff each pepper with filling. Place 1/4 of the remaining cheese slice on top of each pepper. Bake in middle of oven for 15 minutes or until warm inside pepper.
Meanwhile, using same fry pan, heat tomato sauce, Parmesan cheese and fresh chives to taste. Place pepper in center of plate. Pour sauce over each pepper.
