"Vegetarian" Stuffed Peppers

1 1/4 cup chicken broth (sub. veggie broth for true vegetarian)
1 cup couscous
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups fresh spinach
1 cup canned corn, drained
1 cup diced tomatoes
1 cup grated mozzarella
4 red or yellow bell peppers, cored, stemmed, and seeded
4 tsp grated Parmesan cheese

Heat oven to 350
Use chicken broth to cook couscous, using directions on the package
Warm olive oil in a large pan over medium heat; saute onion and garlic until translucent (5-10 minutes)
Add spinach and saute until wilted
Add corn (drained) and tomatoes (with juices) and cook for five minutes
Remove from heat, drain, and transfer to a bowl
Stir in couscous and mozzarella, season with salt and pepper
Place peppers upright in a baking dish sprayed with cooking spray and fill with stuffing
Sprinkle Parmesan cheese and bake for 20 minutes
Serves four, from SELF DISHES Spring 2006

**I cut this recipe in half and had plenty to stuff two peppers, plus some left over which we ate on the side. Also, I used a yellow pepper and a green pepper.