Stuffed Green Peppers

A simple (but not fast) recipe for when you kinda think you'll be hungry in an hour, but you're not hungry yet, but hopefully maybe cooking will make you hungry? You think?

All the following measurements are enough for one serving.

Materials
• 1 large green bell pepper (or whatever color strikes your fancy)
• 1/2 cup dry couscous*
• 2/3 cup chicken broth
• A few cherry tomatoes, diced
• 1/2 of a mini-can of mushrooms
• 1 green onion, chopped 
• Spices to taste

*That's how much couscous I used, and I had some that would not fit into my huge-normous green pepper. Your mileage may vary, but I'd rather throw away a little bit of couscous than screw up the math while trying to convert the appropriate amount of water to use for a 1/2 cup versus a 0.472 cup portion. (I also have a dog more than willing to help me with the extras.)

Methods
You can follow your own couscous's particular directions; for mine, I boiled the broth, added in the couscous and stirred it, then took it off the heat and left it covered for five minutes. Before I put the cover on, I threw in the diced vegetables and left them to sit on top of the hot couscous mush.

While my couscous cooked, I washed the enormous green pepper I got from my CSA and cut the top/core off of it. I put it in a cooking dish and added some more chicken broth to the bottom.

Presently the timer went off for the couscous, and I stirred the vegetables and a dash of spices into the mix. (I used a good dash of turmeric and some garlic powder, too, but it was still a little bland - could have used more turmeric, I think, but a lot of different spice combos would also have worked.)

I added the couscous into the open pepper and totally did not spill loose couscous all over the place. Then I covered the baking dish and put it in a 350º oven. All told, the pepper was in the oven for about 45 minutes to an hour, but I checked it a couple times to ladle chicken broth over the top of the couscous to keep it from drying out. When the green pepper had got tender, I took it out and ate the whole damn thing. Like I said, it could have used more spices, but I'm glad I cooked the couscous in chicken broth because it was delicious.

The bottom line: You don't need to be a doctor to like this pepper. (It's okay if you are, though. That's probably allowed, too.)