Israeli Couscous Stuffed Peppers

Step 1: Place your oven rack in the upper third of your oven and heat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper ( I greased mine instead).

Step 2: Slice a little bit off of the bottom of each of the peppers so that they will sit evenly on the baking sheet; making sure you don't poke any holes in the bottoms. Cut the tops off of the peppers- about an inch down. Save the tops for later; you will put them back on.

Step 3: Clean the peppers out. Remove the seeds and the membranes. Throw them away. Put the peppers onto the baking sheet a few inches apart from each other, standing upright.

Step 4: In a medium bowl, mix the couscous, olive oil, broth, salt, pepper, spinach, rosemary, and goat cheese. Combine everything well. Place the mixture into the peppers. Fill them about 3/4 full. Get the pepper tops and place them back on top for a lid.

Step 5: Place the baking sheet into the oven. Bake for 30 minutes, or until the peppers look a little puckery and the couscous has absorbed quite a lot of the liquid.

Step 6: Take off the tops and sprinkle some more goat cheese on top. Bake, uncovered, for 5 to 10 more minutes. Remove from the oven and let them cool slightly. Serve with crusty bread, if desired.