Tomato, Couscous Stuffed Baked Bell Peppers

This recipe originally started out as rice-stuffed squash,
which just shows how easy it is to modify this type
of recipe based on the ingredients you may already have.
I've made this recipe with green, red and yellow peppers
and they all come out of the oven tasty good.

Ingredients:
2 large green bell peppers
1 box Near East Couscous, plain
4 ounces of white beans
1 can stewed tomatoes
10 green or black olives, sliced
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
freshly ground pepper

Directions:
Cook the couscous according to the box.
The couscous only takes minutes to cook.
Wash the green peppers thoroughly.
Slice the tops off and remove all seeds
from the top and the bottom.
Place the washed green peppers in a baking dish.
Set the peppers, including the tops, aside.
Slice up the olives into small pieces.
Open the can of white beans and rinse.
Open the can of stewed tomatoes, without draining any liquid.
Once the couscous is cooked and has sat for five minutes,
mix in the spices. Add more or less of each spice to taste.
Next, add the white beans, the olives,
and half of the tomatoes, without the liquid.
Stir and taste. Add more spices to flavor.
Once the mixture is to your liking,
use a big spoon to scoop the
couscous mix and stuff the peppers.
The amount given should generously
stuff two large peppers.
Place the tops of the green peppers
back on the stuffed peppers.
Pour the remaining stewed tomatoes,
with the liquid, on top of the green peppers.
Cover the baking pan with alumninum foil.
Bake at 350 degrees for 45 minutes,
or until the peppers have softened.