Stuffed Peppers with Comté & Couscous | culture: the word on cheese

Ingredients

• 2 tablespoons extra virgin olive oil (plus additional for dish)
• 2 red bell peppers
• ½ cup whole-wheat couscous
• Salt and pepper
• ½ medium onion (finely diced)
• ½ yellow bell pepper (seeds and ribs discarded, finely diced)
• 1 small or ½ medium zucchini (finely diced (about 1 cup diced))
• 2 cloves garlic (minced)
• ¼ cup golden raisins
• 1 tablespoon red wine vinegar
• 2 tablespoons toasted pine nuts
• 1 tablespoon mixed chopped fresh herbs (such as basil, rosemary and oregano)
• 1 cup shredded Comté (2 ounces, divided)
• 1 large egg (lightly beaten)