Preheat oven to 350 degrees F. Add a little of the tomato sauce to the bottom of a 9 x 13 dish; reserve the rest for the top of the peppers.
Cut each bell pepper in half lengthwise. Remove the seeds and the white, mealy, ribs with the tip of a sharp knife; discard.If bell peppers do not sit straight in the baking or casserole dish, use a sharp knife and slice a little piece off the back of the pepper where it will sit on the dish. I simply put this sliced piece inside the pepper. You can also cover a small hole you may make when cutting the slice off.
Place the ground beef, chopped bell pepper, onion, garlic, couscous, diced tomatoes with chilies, oregano, chipotle powder, salt, and pepper into a large bowl; gently mix just until ingredients are blended well. Put a handful of the meat mixture into each pepper half. Using your hands, shape the meat mixture to fit in the form of the peppers.
Put the rest of the tomato sauce over the top of the peppers. Drizzle with hot chili oil. Place aluminum foil over the top of the dish.
Place the dish into the oven and bake for 40 minutes. Remove aluminum foil cover, divide shredded cheese over the top of each stuffed pepper, and return to oven and cook until cheese is browned a little and melted. Remove from oven and let sit about 5 minutes before serving.
You may sprinkle cilantro, parsley, or fresh oregano over the top for garnish
Makes 2 to 4 servings.
* A Mediterranean tiny toasted pasta made of crushed and steamed semolina.
Stuffed Bell Peppers with Couscous Recipe: https://whatscookingamerica.net/karencalanchini/stuffed-bellpeppers-couscous.htm