Turkey and Couscous Stuffed Veggies

How to Cook Turkey and Couscous Stuffed Veggies

1. Preheat the oven to 360°F/180°C.
2. Place the couscous in a large bowl and add the hot water. Cover and let soak for 10 minutes.
3. Slice the zucchini and eggplant in halves and use a scoop to remove their insides.
4. Remove the head of the bell pepper and chop the remaining quarter, keeping it for later.
5. Heat a skillet, add 1 tablespoon of vegetable oil and begin cooking the onion.
6. Throw in the minced turkey and give it a good stir.
7. Cook it for about 8-10 minutes, until brown.
8. Start adding the other veggies. Add the carrot, celery, zucchini, mushrooms, chili, red and green bell pepper. Keep on fire for another 5-6 minutes.
9. Season with salt and pepper, add the couscous, stir, and turn off the heat.
10. Fill the zucchini, eggplant, and red bell pepper with the turkey and couscous mixture.
11. Top with shredded Cheddar and parmesan.
12. Bake them for the next 30 minutes.
13. Serve warm!