Couscous Pepper Cups

2 large sweet red peppers
1/2 cup chopped onion
1/4 cup sliced fresh mushrooms
1/4 cup sliced celery
1/4 cup chopped, pared apple
1 garlic clove, minced
3/4 cup reduced-sodium chicken broth
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper
1/8 tsp ground turmeric
1/2 cup uncooked couscous
1 tsp olive oil
3 Tbls craisins
3 Tbls pine nuts
3 Tbls feta cheese
1 Tbls minced fresh parsley

Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.

In a nonstick skillet coated with nonstick cooking spray, saute the onion, mushrooms, celery, apple and garlic for 4-5 minutes or until vegetables are tender. Remove from the heat and set aside.

In a saucepan, combine the broth, salt, cumin, pepper and turmeric if desired. Bring to a boil; stir in couscous and oil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the vegetable mixture, craisins, feta, pine nuts and parsley. Spoon into peppers.

Place in an 8-in. square baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 15 minutes or until heated through.

(Source: adapted from recipe at www.allrecipes.com)