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Originally shared on the web 06/26/2013

2 green peppers
2 red peppers
2 yellow peppers
3 T. olive oil
3 c. green onions, diced
3- 4 oz. pkg. sliced mushrooms
1 T. fresh thyme, chopped
3/4 c. couscous
6 T. water
6 plum tomatoes, chopped

Cut off top third of each pepper and discard; remove seeds and rinse peppers well. Heat oil in a large skillet over medium-high heat. Add green onions and mushrooms and sauté 5 minutes. Add thyme, couscous and water; blend well. Remove from heat and stir in tomatoes. Stuff peppers with couscous mixture and place in a lightly greased baking pan. Bake at 400 degrees for 35 minutes, or until peppers are tender. Serves 6.