Monday, July 9, 2012

Italian Stuffed Peppers

I have decided that I am a big fan of stuffed peppers (re: Southwestern Stuffed Peppers). As such, I thought it was a great idea to make another version so they could be eaten a little more frequently.

On a suggestion from my Aunt, I decided to try these with couscous and it was a nice variation from the normal rice. If you prefer rice though, feel free to substitute it straight across for the couscous. These peppers made for a tasty, light meal that we have already enjoyed again.

As another added bonus, these are super easy and quick to make. Enjoy!

Yield: 6 servings

6 green bell peppers
1-1 1/2 pounds Italian sausage (sweet, mild or hot - your preference!)
1 onion, diced
3 cloves garlic, minced
2 cups cooked Couscous
24 oz bottle spaghetti sauce
1 1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Salt and pepper

Preheat the oven to 350 degrees. Cut the tops off of the peppers and remove the seeds and white lining.

In a large skillet over medium high heat, saute the sausage, onion, and garlic until the sausage is cooked. Remove from the heat and add spaghetti sauce, couscous, and cheese. Season with salt and pepper to taste.*

Place the peppers cut side up in a pan large enough to hold them all and divide the filling evenly among them. Bake until heated through, 25-30 minutes.
*To freeze: you can freeze the filling by itself or fill the peppers first and then freeze them. If freezing the peppers already stuffed, allow to thaw completely before cooking and add an extra 5-10 minutes to ensure they are heated through.

Source: adapted from Brown Eyed Baker here and here.

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