I originally posted this 2 years ago. Do you remember it?
Ah, it’s okay. Don’t feel bad. I barely remembered it myself, since it’s gone through a couple changes since then. And therefore, I feel an updated post is warranted. (Don’t call me a cheater…that’s not nice. I let you get away with not remembering, didn’t I?)
Unfortunately, I get the same scowl from the family when chopping these ingredients as I do with this one. Bell peppers do nothing for Paul and the kids just pick it apart making a huge mess for the dogs to clean up. Score Ebi and Ginger!
And if I’m being totally-Simon-Cowell-honest here, this dish is not mind blowing. And yet…I do make it every few months. It’s light and filling and the different textures play well together. As long as you thoroughly season your sausage, there’s great flavor. You can easily leave out the sausage for a vegetarian meal, but you’ll need to add more spice to the mixture.
I realize that wasn’t the most ringing endorsement. But it’s quite good. Really.
(For the Pacific Foods Broth winners, please visit the original post and scroll down to the bottom.)
Couscous, Bean, and Sausage Stuffed Peppers
Prep time: 25 minutes
Cook time: 1 hour
• 4 large orange bell peppers
• 1/2 pound seasoned ground sausage
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 cup crumbled feta (4 ounces)
• 1/2 cup plain raw couscous
• 4 scallions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• salt and pepper
• 2 cups veggie or chicken stock
Preheat oven to 350.
Cook the sausage in a nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until no pink remains. Place in a large bowl. Add the beans, feta, couscous, scallions, garlic, and oregano to the bowl. Season with salt and pepper; toss to combine. Set aside.
Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off the tops just below the stem. Discard stem, chop the tops and place in bowl with the sausage mixture. Remove ribs and seeds from the peppers.
Stuff peppers with the mixture. Place the stuffed peppers in a 5-quart ovenproof pot with a tight fitting lid; add your stock. Cover and bake until peppers are tender, about 1 hour.
(adapted from Martha Stewart)