3 large green and/or red peppers
1 (14.5 oz can) diced tomatoes with basil, garlic, and oregano
1 (12 oz pkg) Boca frozen vegetable crumbles
1/2 cup drained, chopped pimiento-stuffed olives
1 (5.6 oz pkg) Near East toasted pine nut couscous
1-1/2 cups reduced-fat shredded Italian cheese

Preheat oven to 350°F.

Place peppers, cut side up in a 13" x 9" baking dish. Spray a large skillet with cooking spray. Heat over med-high heat. Add tomatoes with juices, crumbles, and olives. Cool, stirring until hot and bubbly. Add couscous with flavor packet and 1/2 cup water. Cover, remove from heat, let stand 5 minutes. Stir. Fill peppers with couscous mix, top with cheese. Pour 1/3 cup water into bottom of baking dish. Cover lightly with foil.

Bake 20 minutes. Remove foil. Bake until cheese is melted, about 10 minutes.

Submitted by: Sherry Monfils