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.
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