Red Peppers Stuffed with Goat Cheese

Ingredients:

Half cup of uncooked couscous
Half cup of goat cheese
Coarse ground black pepper
Handful of shelled edamame
Three red peppers (try to pick ones with symmetrical bottoms, it makes them stand up better)
2 tablespoons of sun-dried tomato pesto

Cut off the tops of three red peppers about 1/2" down; set aside. Remove the seeds and pith from inside the peppers. Put them in a pot of gently boiling water, first tipping them to fill them with hot water, and then setting them upright. Boil for three minutes.

Cut and dice the yummy parts of the tops of the peppers away from the stem and pith.

Use tongs to take the peppers out of the boiling water and drain them. Set them upright in an oven-proof container just large enough to hold them and keep them in place.

Mix half a cup of couscous with a half cup of the water the peppers were boiled in. Add in the diced peppers. Cover and let it sit for five minutes.

Meanwhile, add 2 tablespoons of sun-dried red tomato pesto to half a cup of goat cheese. Mix well, add pepper to taste. Mix with couscous.

Fill the peppers with the couscous and goat cheese mix. Sprinkle edamame on top. Cook at 400 for 5 minutes, or maybe longer. It's nice to have them a little brown on top, but I wouldn't want the goat cheese to melt too much.