Once the peppers are tender, I remove the foil, top them with cheese and place them back into the oven for a moment, uncovered, for the cheese to melt. To serve, I place the stuffed peppers on a platter, spoon over the rest of the sauce, and garnish with extra cilantro and pepitas...
if using a bell pepper or the Anaheim, cut in half and take the seeds out. These will be stuffed with the tempeh filling so make sure each half of the peppers can lay flat with the hollow side up. On a baking sheet, lightly drizzle olive oil to coat each half of the peppers and ...
Remove peppers from oven. Spoon on any of the remaining couscous mixture. Top with the yogurt sauce and any extra herbs. The sauce is also delicious on some whole grain toasted baguette, which I served with our meal. Did you make the recipe? I want to see!