6 to 10 Green Bell Peppers ( they do not have to be the huge ones)
1 Box Wild Mushroom Couscous ( quick cooking )
2 to 3 cups left over Fried Cabbage
1/2 cup sunflower hearts
4 T. Ground Flax Seed
1/4 c. Ketchup
8 oz cheddar cheese grated
Optional: Sour Cream and Hot Sauce
Fill a 2 quart pan with water and bring boil. Cut Tops off of Green peppers and clean seeds out ( reserve tops)
Place Green Peppers in boiling water and boil 5 minutes, remove from water, drain water out from insides and place in a 13 x 9 casserole dish.
Cook Couscous according to package directions and put in bowl.
Take the tops of green peppers and trim any good green pepper off and dice, add to a fry pan with a little olive oil and sautee about 5 minutes. Add left over Fried Cabbage and heat, stirring occasionally ( about 5 minutes.)
Add to Couscous.
Add the Sunflower hearts, flax seeds, ketchup and about 2/3 of grated cheese and stir until mixed well.
Fill the green bell peppers generously with mixture and top each with a little grated cheese.
Bake at 350 degrees for about 20 minutes.
Serve as is, or topped with sour cream or a little bit of hot sauce and sour cream depending on taste.
Recipes based off THIS LIST HERE