Sunday, May 23, 2010

Stuffed Bell Peppers with Couscous

3 servings

3 green bell peppers
2 Chicken Southwestern Sausage links (1 lb total) from Henry’s (the sausages are made with chicken, peppers, garlic and onion)
1 box of East Pearled Couscous (basil & herb)
2-4 red & orange mini bell peppers - chopped
2 oz goat cheese – pull chunks apart with your fingers

Pre-heat oven to 350 degrees. Cut tops of peppers, so you have a little “cup” to fill. Remove sausage from castings. Using wet hands, fill peppers with sausage. Don’t stuff too tight or it won’t cook.

Put stuffed peppers in a shallow casserole dish, cover with aluminum foil and cook for approx. 40 minutes or until center of sausage is no longer pink.

Make couscous using directions on box. Once cooked, let cool. Toss with chopped orange & red peppers and goat cheese chunks.

Plate couscous first, making a ring on the plate. Place stuffed bell pepper in the middle.

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