I made the Stuffed Peppers with Israeli couscous and pesto featured in the Recipes for Health column a few weeks ago. These have been on my list for a while and I haven't gotten to them. Now that they're done I'm not sure what I was waiting for. Since I already had pesto and tomato sauce (home)made, it was just a matter of cooking up some couscous and cutting the peppers. The prep time was minimal (I prepped the peppers and watched the clock while the couscous was cooking) and the cook time, about 45 minutes, was actually a good opportunity for me to go and do something else. We still ate dinner at a reasonable hour. As an added bonus, the recipe makes six servings, so there's a lunch in store for each of us tomorrow, plus one more for lunch or dinner or in-between. For a more substantial meal I'd recommend a nice sweet Italian sausage.
My original plan was to try this recipe with Heidi's "Magic Sauce" which I have been meaning to try in some capacity. But the pesto was made, and given the flavors of the Roasted Tomato Marinara I used, I'm glad I stuck with the pesto. I'd like to try it with the Magic Sauce, but I'll have to think of an alternative sauce. A plain tomato sauce might work, or one flavored with some of the same herbs as are included in the Magic Sauce.
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