Source: Adapted from Everyday Food, May/June 2003 and MarthaStewart.com
Prep: 30 mins Total Time: 1 hour 20 mins
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 12 ounces fresh chicken or turkey or italian sausage, removed from casing
- 1 can (14 1/2 ounces) diced tomatoes
- 3/4 cup couscous or quinoa cooked
- 1 jalapeno finely diced (optional)
- 4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
- fresh parsley, salt and pepper to taste
- 1/2 cup shredded Monterey Jack cheese (about 2 ounces)
- ¼ cup Parmesan cheese
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, jalapeno, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
- 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, parsley and parmesan cheese.
- 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.