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

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

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.