Happy Hump Day everyone! What better to celebrate a fantastic midweek day than with a stuffed pepper? Amirite? It has been a while – almost 5 years to the day, actually – since I have posted a stuffed pepper recipe, so I figured it was time to give you the good stuff. This baby is simply delicious. Light, but filling. Pair it with a simple salad, and you’ve got yourself a perfect meal.
Sausage & Basil Couscous Stuffed Peppers
- 4 sweet peppers – I like yellow, orange, or red (but mostly because I despise green peppers…)
- 3 cups cooked couscous, cooled
- 1/2 lb mild or hot Italian sausage (4 links, removed from their casing would work too)
- 1/4 cup fresh basil, chiffonade – reserve a sprinkling for garnish
- A drizzle of olive oil
- Coarse salt and freshly cracked black pepper, to taste
- Hot sauce, optional
- Parmesan cheese shavings, for garnish
Preheat oven to 400F.
Lop the tops off of the peppers, and remove the seeds and ribs. If the bottom of the pepper does not allow it to stand up straight, then shave a little off the bottom – being careful not to make a huge hole for all the filling to fall out of. Reserve the pieces you cut off, and dice into 1/4-in cubes. Place the peppers open side up in a baking dish or sauteuse with high sides. Set aside.
In a frying pan, add oil, and heat on medium high heat. Add in sausage, breaking it up with a wooden spoon. Brown, and cook through – approx. 5 minutes.
Meanwhile, in a bowl combine cooked couscous, reserved pepper pieces, and fresh basil. When the sausage is cooked, add that to the mixture as well. Combine. Taste, and season with S&P, and hot sauce, if using.
Using a spoon, carefully fill the peppers to the top, evenly. Add about 3/4-in of water to the bottom of the pan/baking dish, and place in the oven for 40 – 45 minutes, or just until the pepper is cooked through.
Top with reserved basil, and Parmesan cheese. Serve immediately.
For a girl gearing up for a bathing suit vacation, these are the dinners fit for me. Enjoy!