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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Okay, so it is stuffed peppers; but doesn't it sound fancier! This is what my son calls them, I don't know why. And I like it so that is what I call the dish. My dad's cousins' kids named a dish 'Sloppy-glop' and everyone loves it anyway....I'll stop rambling now. This is great with a tossed salad and some crusty bread. I will say 8 servings for the calculator, really if you were making this as an appetizer you could easily get up to 32 servings by cutting each piece into 4 after they are baked. Ingredients:
4 large bell peppers |
1 1/2 cups water |
1 cup raw couscous |
1 medium red onion, chopped into corn nugget sized bits |
1 cup sweet corn |
1 tomato, seeded and diced |
1 tablespoon minced garlic |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 lb italian chicken sausage |
1/4 cup green onion, chopped (to garnish) |
8 slices provolone cheese |
Directions:
1. Preheat oven to 325°F.
2. Boil the water and stir in couscous.
3. Reduce heat and cover.
4. Simmer for 5 minutes.
5. Turn off heat.
6. Wash peppers and cut in half from top to bottom.
7. Remove seeds and ribs.
8. Brown sausage.
9. Add half of the onions and brown.
10. Add half of the corn and brown slightly.
11. Mix remaining onions, corn, garlic, basil, and oregano into couscous.
12. Divide sausage between all pepper halves.
13. Stuff the peppers with couscous mixture.
14. Top each one with a slice of cheese.
15. Bake for 25 minutes.
16. Cool; garnish with green onions.
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