Stuffed Peppers

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.

Stuffed Peppers

3 to 4 bell peppers
1 teaspoon olive oil
1/2 onion, chopped
2 cloves garlic, chopped
1 cup water
3/4 cups couscous
2 Italian sausages
1 small jalapeño pepper, chopped
1 Tablespoon fresh orageno, chopped
1 Tablespoon fresh thyme, chopped
1 Tablespoon fresh parsley, chopped
1/2 cup tomato sauce
1/2 cup parmesan cheese, plus 1 Tablespoon for top
1/8 teaspoon cayenne pepper
salt and fresh ground pepper to taste
  1. Preheat oven to 375 degrees.
  2. Slice bell peppers in half and remove seeds, but leave stem intact.
  3. Heat oil in a medium sauce pan over medium heat, add onions and sauté until they begin to turn translucent, about 4 minutes.
  4. Add garlic and continue to sauté until fragrant, about 1 minute more.
  5. 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.
  6. 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.
  7. Add sausage, jalapeño, herbs, tomato sauce, 1/2 cup parmesan cheese, and seasoning to couscous and stir until thoroughly combined.
  8. Carefully spoon the couscous mixture into the waiting peppers, sprinkle with parmesan cheese and place in a greased baking dish skin side down.
  9. Bake for 30 minutes or until peppers are tender and tops are golden brown.
Makes 4 to 6 servings.

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