Bell peppers stuffed with sweet and sour couscous

Ingredients:

• 2 medium-sized carrots, cut into strips
• 2 celery stalks, cut into strips
• 1 large shallot, diced
• 1.5 tbsp. l. olive oil
• 230 g lean ground beef
• 2 tbsp plus 4 tsp tomato paste
• 1/3 cup chopped fresh parsley, dill, or a mixture of both
• 1/3 cup light raisins
• 2 tablespoons red wine vinegar
• Coarse salt
• 4 bell peppers, red, yellow, orange, or green, or multiple colors (halved and seeds removed)
• 1/2 cup whole wheat couscous
• 3/4 tbsp. grated Asiago cheese

Preparation:

1. Preheat oven to 230C/430F. In a food processor, pulse until coarsely chop the carrots, celery, and shallots.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chopped vegetables and cook, stirring frequently, until golden brown and tender, 8 to 10 minutes. (If the mixture starts to stick, add a little water.) Add the ground beef and 4 teaspoons tomato paste and cook, breaking up the ground beef with a wooden spoon, until browned, about 4 minutes. Add 1/2 cup water, the parsley, raisins, 1 tablespoon vinegar, and 3/4 teaspoon salt. Bring to a simmer and cook until most of the water is absorbed and a sauce forms, about 1 minute. Let cool slightly.
3. While the mixture is cooling, toss the peppers with the remaining 1/2 tablespoon oil in a microwave-safe bowl. Cover with plastic wrap and microwave until the peppers are tender, 10-12 minutes. Carefully remove the wrap and discard the liquid.
4. Fold the couscous into the meat mixture. In the bottom of a large baking dish, combine the remaining 2 tablespoons tomato paste, 1 tablespoon vinegar, and 3/4 cup water.
5. Carefully place the peppers cut-side up in the baking dish and fill with the filling and couscous. Sprinkle with cheese. Cover with foil and bake until the peppers are tender and the filling is cooked through, 20-25 minutes. Serve warm or at room temperature, drizzled with the tomato sauce that has formed during baking.