Stuffed Tomatoes

Preheat oven to 375 degrees.

Cut tomatoes in half crosswise and scoop out pulp; set pulp aside. Invert the tomato shells on paper

towels or dish cloth to drain.

In a small saucepan, sauté the peppers and onions. Add the vegetable broth and bring to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.

Stir in the cheese, basil, mint and black pepper. Then gently stir in the tomato pulp. Season to taste.

Arrange the tomato shells in a lightly greased 11×7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F for 25 to 30 minutes or until heated through. Sprinkle with grated Parmesan and bake 5 minutes more. Serve hot, warm or cold.