A filling made with fontina and Parmesan cheese, zucchini, onion, tomato paste, garlic, and basil adds tons of flavor to these stuffed and grilled red bell peppers. Serve them with a crunchy green salad for a vegetarian meal or with a meaty steak for the carnivores.
Special equipment: You’ll need a pastry brush for this recipe.
What to buy: Israeli couscous has larger, pearl-shaped granules and is more glutinous than the smaller, more grainlike North African variety.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...