Well, my first experiment appears to have been successful!
1 bell pepper
3 Tbsp dry Passover couscous
1/4 small onion, chopped
1/2 small carrot, diced
1/2 tsp olive oil
1/4 large portobello mushroom
2 Tbsp pine nuts, toasted
3 oz low-sodium bouillon (any type)
Salt, pepper, dried parsley and paprika to taste
1/4 cup Gefen Spicy Marinara Pasta sauce
Cut the top off the pepper and remove seeds and membrane. Take the pepper top, remove the stem and chop the flesh.
Heat oil in frying pan on medium. Add dry couscous and toast, stirring until lightly browned, about 2-3 minutes. Add vegetables including pepper top. Add the broth a little at a time, to prevent the couscous and vegetables from scorching.
When vegetables are soft but not mushy, add 1.5 tbsp pine nuts and seasoning to taste.
Spoon mixture into pepper cavity, top with marinara and remaining 1/2 tbsp pine nuts. Pour water into pan until pepper is half-immersed in water.
Bake at 350 45-50 minutes.
Recipe may easily be multiplied.