Herb and Sausage-Stuffed Peppers

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Calories: 299; Fat: 12.7g; Protein: 18g; Carbs: 28.8g; Fiber: 4.6g; Cholesterol: 44mg; Iron: 2mg; Sodium: 625mg; Calcium: 45mg

* Serving size: 1 stuffed pepper

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  • 4

Ingredients

  • 3/4 cup water
  • 1/2 cup uncooked couscous
  • 2 (4-ounce) links spicy turkey Italian sausage
  • 1/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crumbled garlic-and-herb goat cheese, divided
  • 4 small red bell peppers (about 1 1/2 pounds)
  • 2 tablespoons sliced fresh basil

Preparation

Step 1

1. Bring 3/4 cup water to a boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2. While couscous stands, remove casings from sausage. Cook sausage in a medium nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Remove from heat. Stir in couscous, 1/4 teaspoon salt, and pepper. Stir in 6 tablespoons cheese.

3. Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Sprinkle remaining 1/4 teaspoon salt evenly inside peppers. Divide sausage mixture evenly among peppers. Replace tops of peppers. Place stuffed peppers in a 5-quart round electric slow cooker. Cover and cook on LOW for 4 hours or until peppers are tender.

4. Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.

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