If you’re a fan of stuffed peppers like I am, then this recipe is certainly one to try! Not only is it easy to make but Martha Stewart also provides a great twist by using couscous instead of rice and poultry-based sausage instead of ground beef.
I’ve tried out this dish a few times before using a smaller tri-color couscous and turkey sausage. However, I think the combination that I used tonight of the larger toasted Israeli couscous and Italian chicken sausage with fennel has completely won me over.
We wiped our plates clean with a side of Pepperidge Farm – Garlic Texas Toast. Absolutely delicious!
Here is the original recipe: http://www.marthastewart.com/339288/stuffed-peppers
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper
12 ounces fresh chicken or turkey sausage, removed from casing
1 can (14 1/2 ounces) diced tomatoes
3/4 cup couscous
4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
2. Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
3. Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.