The weather here is still hot, but with that late-August dryness that makes evenings gloriously cool. The farmer's market is loaded with choices, and peppers are looking fantastic. So, stuffed peppers!
Meatless Stuffed Peppers
4 large peppers
1 package Smart Ground veggie crumbles
1 cup cooked couscous
1/2 cup Parmesan cheese
2 tsp. fresh chopped basil
2 cans diced tomatoes
Ketchup for the top
Heat oven to 350 degrees.
Either cut the tops of the peppers or slice them in half - whichever way you like to stuff them.
In a bowl, combine all but one can of diced tomatoes. Stuff into peppers. Top with a little ketchup. Place peppers in covered dish, dump the second can of tomatoes inside the dish, then cover and cook 20-25 minutes. Spoon some of the tomatoes onto the peppers and serve.