Stuffed Peppers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Halve, peel, and finely chop onion. Peel and finely chop garlic.

Step 2

Place bell pepper halves cut sides up on a baking sheet; drizzle each half with olive oil and brush to evenly coat. Season with salt and pepper. Roast until softened and lightly browned, 18-22 minutes.

Step 3

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes.

Step 4

Remove sausage from casing; discard casing. Add sausage and garlic to pan with onion. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Add tomato paste and couscous and stir to coat.

Step 5

Stir in water and a large pinch of salt and pepper. Bring to a boil and cook, stirring often, until couscous is tender and mixture has thickened, 8-10 minutes. (If water evaporates before couscous is tender, add a splash more.) Taste and season with salt and pepper.

Step 6

Evenly divide filling between roasted peppers. Enjoy!