Sausage Stuffed Peppers by
Source: Everyplate
Ingredients
2 bell peppers, halved and cleaned out
1 yellow onion, finely chopped
2 cloves garlic, finely minced
2 pork sausages
1 cup couscous
2 T. tomato paste
1/2 cup pepper Jack, shredded
Instructions
Preheat oven to 425.
Rub bell pepper halves with olive oil and sprinkle with salt and pepper. Roast in oven for 20 minutes.
Heat oil in a frying pan, and onion, salt and pepper. Cook until softened, 4-5 minutes.
Remove sausage from casings, add to onions and add garlic. Cook, breaking up meat, until cooked through (5 minutes). Add tomato paste and couscous and stir to coat.
Stir in 2 cups water, bring to a boil and cook, stirring often, until couscous is tender and sauce is thickened, about 8-10 minutes.
Spoon couscous mixture into bell pepper halves top with cheese. Broil in the oven for 2 minutes. Put remaining couscous mix on plates and place stuffed peppers on top.
Nutrition Information (per serving):Rub bell pepper halves with olive oil and sprinkle with salt and pepper. Roast in oven for 20 minutes.
Heat oil in a frying pan, and onion, salt and pepper. Cook until softened, 4-5 minutes.
Remove sausage from casings, add to onions and add garlic. Cook, breaking up meat, until cooked through (5 minutes). Add tomato paste and couscous and stir to coat.
Stir in 2 cups water, bring to a boil and cook, stirring often, until couscous is tender and sauce is thickened, about 8-10 minutes.
Spoon couscous mixture into bell pepper halves top with cheese. Broil in the oven for 2 minutes. Put remaining couscous mix on plates and place stuffed peppers on top.
| Calories | 620 |
| Fat | 36 g |
| Saturated Fat | 13 g |
| Cholesterol | 50 mg |
| Sodium | 870 mg |
| Carbohydrates | 46 |
| Fiber | 6 g |
| Sugars | 8 g |
| Protein | 28 g |