Pepper Poppers 2

Earlier in my recipe collection is my friend Amy's barbecue pepper popper recipe. I'm quite fond of it, but I wanted a low-carbohydrate recipe and that one has all the sugar from the barbecue sauce. So here is a second version.

Per 1 lb peppers, halved and seeded (I like it with jalapenos, but you can also use small sweet peppers):
4 oz shredded sharp cheddar cheese
4 oz shredded Monterrey Jack cheese
6 rashers of bacon, crisped and crumbled
1/4 t salt, or to taste
1/4 t chili powder, or to taste
Worcestershire sauce, to taste
garlic powder or ranch mix powder, to taste
optional: panko

Mix the filling up and stuff the peppers generously; roll in panko if desired.

Bake at 325 for 15-35 minutes. A shorter bake will preserve the heat of the peppers more; a longer bake will temper it.

I served it with an avocado crema: a dip of sour cream, avocado, lime juice, chives, and salt-- a concept I keep trying but am never quite satisfied with.

R Family Couscous

Modified from a Tyler Florence Food Network recipe

olive oil
1 small red onion, small dice
1/4 c dried apricots, coarsely chopped
1/4 c almonds (I'd use slivered)-- toasted, or pistachios
1 c couscous
3/4 c chicken stock, warm
3/4 c coconut milk, warm
1/2 t lemon zest
2 green onions
1/2 bunch cilantro, roughly chopped
salt, pepper

Warm chicken stock and coconut milk together. Heat a glug of olive oil in medium saucepan. Saute red onion, apricots, nuts gently over low heat until translucent, fragrant. Add couscous, warm broth/coconut milk, zest-- stir and cover. Let sit for 10 minutes. Uncover-- add green onions, cilantro. Fluff and season.