In a small bowl combine the couscous, jalapeño, paprika, and ground pepper.
Boil the vegetable broth (or chicken broth) and immediately pour it onto the couscous mixture, then cover with a plate or lid to seal in the heat. Set aside until ready to stuff the peppers.
Prepare the bell peppers by cutting them in half and scooping the seeds and pith out from each side.
Lay the bell pepper halves on a baking tray and divide the couscous mixture between the pepper halves.
Divide the shredded cheese between the stuffed peppers, laying the shredded cheese atop each halve.
Cook the peppers in the oven for 8 minutes or until the cheese turn golden.
Remove from the oven and serve.
Notes
Feel free to adjust the chili pepper used for more or less heat.