Prepare the couscous: Bring 2 cups of water to a boil in a saucepan, add the couscous and stir. Bring back to a boil then remove from heat. Cover the pan and let sit until couscous has absorbed the water.
Prepare the poblano peppers by slicing in half lengthwise and removing stem and seeds. Set aside.
In a frying pan, brown the green onions in vegetable oil then turn off heat.
Add chopped cilantro and allow to wilt.
Add the can of pinto beans (drained) and adobo seasoning to green onions and stir.
Add the couscous, bread crumbs, and parmesan cheese to the bean mixture and combine.
Stuff pepper halves with the bean and couscous mixture.
Place peppers in frying pan with vegetable oil to coat the bottom of the pan. Cover and cook on medium until peppers are tender. Turn burner off.
Top peppers with shredded cheese, replace the lid on the frying pan and allow cheese to melt.
Serve while hot.