Stuffed Red Peppers

I used to prepare this as a vegetarian meal, and it was very satisfying. Now that I eat meat, I add ground turkey to the ingredients. If you are in the mood for ground beef, I am sure that would be delicious also. Red peppers are beautiful and nutritious. Enjoy!

-4 large red peppers, halved and seeded
-1 cup cous cous
-1 pound ground turkey
-1/2 onion
-1 carrot, finely diced
-2 celery stalks, finely diced
-1/2 cup shelled pumpkin seeds
-2 cloves garlic, minced
-1/2 teaspoon cumin
-1 teaspoon chili powder
-1/8 cup chopped oregano
-salt to taste

Cook the cous cous and set aside.
Preheat oven to 400 degrees.
Spray the pepper halves with oil and season lightly with salt. Place them on a baking pan and bake for 15 minutes until softened a little.
While the peppers are baking prepare the stuffing:
Heat olive oil in a pan, and saute the onion, carrot, celery, pumpkin seeds, garlic, cumin, and chili powder for three to four minutes, until the vegetables begin to soften and become lightly browned. Add the cooked cous cous and oregano to the vegetables, and continue to saute for one more minute, until all ingredients are blended well. Add salt to taste.
Fill each pepper half with the stuffing, and place in a lightly oiled casserole dish. Add 1/2 cup of water to the pan. Cover the dish with foil and bake for 20 or 25 minutes, until the peppers are tender.