Warm butter flavored oil in a sautoir pan over medium heat. Add onion, celery and sweet potato and cook for 4-5 minutes.
Now add garlic, mushroom, cauliflower, walnuts, salt, black pepper, and cauliflower to the pan and cook stirring for 5-6 minutes.
Pour white wine into the pan and allow to reduce by half.
Place cooked couscous in a bowl and add the cooked vegetables, lemon juice, thyme, sage, and harissa. Fold to combine.
Stuff the bell peppers with the vegetable and couscous mixture then place in the half pan.
Cook for 30-45 minutes in the oven until peppers are slightly blistered. Remove from oven.
Ladle three ounces of beer cheese dip in the center of a warm entrée plate in a circle. Place two stuffed peppers on top of the sauce and then sprinkle with paprika for a color pop and serve.
Ingredients
8 ea. Peak Fresh Produce® Pepper(s), Green Bell, cut in half, seeds and ribs removed
1 tsp. Peak Fresh Produce® Garlic, minced
1 ea. Peak Fresh Produce® Onion(s), Red, small dice
3 ea. Peak Fresh Produce® Celery, Stalk(s), small dice
1/2 cup Peak Fresh Produce® Potato(es), Sweet, small dice
1/4 cup Peak Fresh Produce® Cauliflower, Floret(s), chopped
