Everything in our garden is a little bit behind this year, in terms of normal harvest times, because of all the rain we got early in the season. As a result, right now we are drowning in peppers. We made salsa and tomato sauce, which used up quite a few, but there are still more than enough to go around. So, how to turn green and red peppers into a meal? Use up all those things just hanging around in your fridge and garden, and stuff them with sausage, couscous, cheese, etc.
- Preheat oven to 375 degrees.
- Slice bell peppers in half and remove seeds, but leave stem intact.
- Heat oil in a medium sauce pan over medium heat, add onions and sauté until they begin to turn translucent, about 4 minutes.
- Add garlic and continue to sauté until fragrant, about 1 minute more.
- Add water to sauce pan and bring to a boil, remove from heat, add couscous, cover and let sit for 10 minutes or until all the water is absorbed.
- In a fry pan, remove sausage from casings, and cook over medium heat, braking the sauce into small chunks, until done, about 5 to 7 minutes.
- Add sausage, jalapeño, herbs, tomato sauce, 1/2 cup parmesan cheese, and seasoning to couscous and stir until thoroughly combined.
- Carefully spoon the couscous mixture into the waiting peppers, sprinkle with parmesan cheese and place in a greased baking dish skin side down.
- Bake for 30 minutes or until peppers are tender and tops are golden brown.