Need an impressive and easy vegan holiday appetizer? Try these bite-sized peppers stuffed with quick-cooking couscous and currants.

Couscous and Currant Stuffed Peppers

Yields 16

Ingredients:

• 1 cup whole wheat couscous
• 1 cup vegetable broth
• 2/3 cup dried currants
• 1/2 cup minced sun-dried tomatoes
• 1/2 cup minced red onion
• 2 tablespoons minced fresh parsley
• 1 tablespoon grated lemon zest
• Juice of 1 small lemon
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 16 sweet peppers or large jalapenos (slit, seeds and membranes removed)

Directions:

1. Preheat oven to 375 degrees F.
2. In a medium pot, bring couscous and broth to a boil. Cover pot and remove from heat.
3. In a large bowl, combine currants, tomatoes, onion, parsley, lemon zest, lemon juice, and olive oil.
4. Fluff couscous and add to the currant mixture, tossing well to combine. Season generously with salt and pepper and toss again.
5. Stuff peppers with couscous mixture and place in a greased baking dish.
6. Bake for 30 minutes or until peppers have softened.

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