Stuffed Bell Peppers

Lately I have been trying to be better about meal planning. I find that when I plan and do the shopping, we eat healthier and we spend less money.

Abe is adventurous with trying to make new foods. I am a creature of habit. If Abe didn't give me the extra nudge, I would probably continue to make the same foods I always have... you know, the kind you have made so many times that you don't need a recipe?

While I would love to say that all my attempts are successful, they are not. This week I found a winner. I didn't use a recipe, but I have seen similar recipes before that looked forgiving. I wrote what I did down, so I could share it will all of you... if it turned out... which it did. Yay.

Stuffed Bell Peppers

Yields 8 stuffed peppers

You will need:

8 bell peppers

1 roll of mild italian sausage

1 1/3 cups couscous

1 can seasoned, stewed tomatoes

2 cups grated cheddar cheese

1 large yellow onion – diced

Step 1: In a large sauce pan, caramelize the onions and brown the sausage on medium high heat. Be sure to break up sausage into small chunks.

Step 2: While the onion and sausage are browning, bring two cups of water and a pinch of salt to a boil. Stir in couscous, cover and remove from heat. Let sit five minutes and fluff with fork. 

Step 3: Once the onion and sausage are cooked, add in the stewed tomatoes and couscous. Stir together and turn off burner.

Step 4: Top the bell peppers, clean out the seeds and spoon in a generous amount of the filling.

Sprinkle the cheese on top (or, if you are feeling lazy, just put a slice on top).  When you are ready, bake for 30 minutes at 375. If they have been in the fridge, you might give it a few minutes longer. 

 These were easy and a big hit.  Gilbert ate the filling by the fistful.