Pork Sausage Stuffed Peppers with Pepper Jack

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees. Wash and dry 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 down, on a baking sheet; drizzle each half with olive oil and rub to evenly coat. Season with salt and pepper. Roast until softened and lightly browned, 18-22 minutes.

Step 3

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

Step 4

Meanwhile, 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; stir to coat..

Step 5

Stir 2 cups water (3 cups for 4 servings) and a big pinch of salt and pepper into pan. 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. Turn off heat

Step 6

Remove baking sheet with bell pepper halves from oven. Carefully fill bell pepper halves with as much filling as will fit, keeping remaining filling in pan. Nestle stuffed peppers in pan with remaining filling. (If your pan isn’t ovenproof, transfer remaining filling and stuffed peppers to a baking dish now.) Evenly top stuffed peppers with cheese. Return to oven until cheese is melted and lightly browned, 4-5 minutes. (Watch carefully to avoid burning.) Divide stuffed peppers and remaining filling between plates.