BBQ Stuffed Bell Peppers with Goat Cheese!

I'm a big fan of stuffed bell peppers. Especially because you can do them so many different ways! This is just one of the ways that I like to cook them. On the grill, stuffed with couscous and goat cheese and topped with fresh arugula!

You will need:

4 bell peppers (red or yellow or orange)

10 oz of soft goat cheese

A bundle of arugula
1 cup pine nuts
3/4 cup golden raisins
2 cups of couscous
Fresh basil
1 clove of garlic
3 cups of veggie broth
1/4 cup of white wine vinegar
1/2 teaspoon of salt and 3/4 teaspoon of pepper (or each to taste)

Serves 4-6

 Combine veggie broth, garlic, vinegar and salt and pepper in a pot and bring to a boil. Heat a small sauce pan and toast the pine nuts until... toasted. Once the veggie broth is boiling, add couscous and turn down the heat to low. Once the couscous is cooked, turn hear off anf add fresh basil then, fluff with a fork. Mix in the raisins and pine nuts, too.

Now, cut the bell peppers in halves and then make two careful cuts around the stem that meet in the middle forming a shape like this  ^. Pull the stem and seeds out. At this point your bell peppers should look like this:

Once you have your bells ready, spoon a generous layer of goat cheese into each half pepper. Fill the rest of each pepper with couscous but be sure not to overfill, the couscous should be mostly level with the top of the pepper.

It's time to BBQ them! Place the peppers directly on the grill and cook for 20 minutes. Then, add some more goat cheese to the top of each pepper and cook for 10 more minutes. Once your pepper are cooked, garnish them with chopped arugula and serve!