Stuffed peppers are like a delicious language that everyone in the world speaks. Every culture has its own version because they are so simple and heart-warming. Since I moved to a pescatarian diet, I’ve loved reinventing them. I wanted to find ways to keep them packed with protein and energy without using meat, and that’s when I realized: the pepper is basically a colorful little bowl you can eat! They are the ultimate 'clean out the fridge' meal. Whether you have leftover quinoa, couscous, a bit of fish, or just some extra veggies, you can stuff them in, bake them, and they’ll taste like a masterpiece. They’re great for a quiet dinner for one, but they’re also the star of the show at a summer barbecue. It’s wholesome, zero-waste, and full of flavor... everything a good meal should be Ingredients: 1 white fish fillet (fresh or defrosted) 3 bell peppers (red, yellow, or green), whole, hollowed out, and deseeded 1 cup couscous 1 onion, finely diced 3 garlic cloves, crushed 1 cup ...