Cook the couscous as per the directions on the package. Prepare all fresh produce. Preheat the oven to 400 degrees
In a large deep skillet, heat 1 Tbsp of oil. Add onion, garlic, Jalapeno and Swiss Chard Stems. Cook, stirring occasionally until onions are fragrant about 5 minutes.
Add the tempeh crumbles and dry spices. Stir to combine. Let cook for 2 minutes.
Next, add the swiss chard leaves. Stir to combine and allow to wilt. Add the liquid aminos and stir. Remove from heat and add the couscous to the skillet and stir until well incorporated.
Fill each pepper with the couscous mixture. Place on a greased baking sheet. Cook for 20-25 minutes or until peppers are tender.
Garnish with chopped cilantro and serve.
Enjoy
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/tempeh-and-couscous-stuffed-cubanelle-peppers/