"Before you recoil, remembering overcooked beefy-rice-filled bells, try these. Stuffed with couscous flavored by coriander and pine nuts, they'll banish those soggy memories. Couscous (pronounced koos-koos) is processed wheat similar to bulgar but with a finer texture and flavor. It's a favorite in North Africa. Here, you'll find it in the pasta section of the grocery store."

"If you don't garden, there's a variety of peppers at your grocery store or local farmers' market. Anaheims have the best size and flavor for stuffing, but bell peppers and even jalapeņos will work. Don't balk at the price per pound--it takes about 10 large chilies, 15 medium ones or 20 jalapeņo-size peppers to make a pound--plenty for a feast. You can even savor summer later in the wilds of winter and use frozen peppers--thaw them first, then proceed as with fresh."

"This dish can be hot, or not, depending on the peppers you use. I usually make separate dishes of hot and mild to accommodate the differing tastes in our family--we suffer from Incompatible Heat Octane Tolerance Syndrome (IHOTS)."

"The only pepper I would avoid stuffing is the habeņero--a smallish, wrinkled pepper that's the capsicum equivalent to nitroglycerin. Don't let looks deceive you. Eating this pepper is the closest you'll get to becoming a fire-breathing dragon. If, by the way, you ever do eat a pepper that blisters your heat tolerance, eat some ice cream or peanut butter to ease the burn."

"If you're sensitive to the oils in hot peppers, wear rubber dishwashing gloves when you handle them, and wash them before you take them off. Don't underestimate peppers--the heat comes from an alkaloid called capsaicin that can burn your skin. Always wash your hands well after working with them and be sure not to touch your eyes or nose with the oil still on your hands. You'll regret it--this is from painful experience."

"For those with hearty appetites, you may want to serve these peppers with a grilled chicken breast or salad, or both. Alone, it's perfect for lunch or a light dinner."

"Combine tomato juice (I use the liquid from a 28 ounce can of tomatoes) and chicken stock. Bring to boiling, remove from heat and stir in couscous and coriander. Cover and let sit while you prepare the peppers. When couscous has absorbed the liquid (about five minutes) add the pine nuts and half the cheese and mix well."

"Slice off the stem end of the peppers and remove as many seeds and the white
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