Mediterranean Inspired Stuffed Peppers

Halve and clean the peppers of seeds. Sauté the finely chopped garlic in the olive oil over a medium heat for a minute. Then add in your capers and chickpeas and sauté for five minutes. Add in your diced tomatoes and halved Kalamata olives and bring to a simmer. Add in the dry couscous, salt, and pepper, stir and cover. Let it simmer for about 8 minutes. Then remove from heat and check for seasoning. Spoon the mixture into the prepared pepper halves. Top with mozzarella or cheddar cheese and some fresh parsley. Bake covered for 15 minutes, then uncover and bake another 15 minutes.