Ingredients (makes 2 big servings or 4 little servings)
2 bell peppers (any color, though I suspect actually red would be tastier and prettier!) - 80 cals
2 turkey sausages (I like the spiced sweet ones)- 300 cal
** You can also use any kind of ground meat!**
1.5 or 2 servings of the Veggie Cous Cous (click for recipe) - a little less than 300-400 cals
4 slices of lite deli cheese (I used the lite Jarlsberg) - 200 cals

Halve the pepps like so and take out the seeds inside.
Bake these at 350 degrees for about 15 minutes (or until tender). I baked them just to get them warm for crunch.

While the pepps are baking, spray a pan down with Pam, take the sausage meat out of the casing (or just toss in your ground meat) and break it up as it browns. 4 mins?

Just after the meat begins to brown, toss in your premade Veggie Cous Cous  to warm the cous cous.
Once the protein/grain mixture is warm and the bell peppers are just getting soft stuff them (I mean REALLY jam that mix into the peppers) with the carb/protein mixture until it just peaks over the rim of the peppers. The firmer you pat down the stuffing, the easier it will be to eat (i.e. it wont fall apart!).

Next, put the peppers back in the 350 degree oven for 5-10 minutes to really let the flavors marinate (but watch out that the peppers don't get TOO soft)

Finally, take them out, top each pepper with a slice of deli cheese and stick them into the broiler for that little crisp char (or just wait till the cheese melts in the oven!)

These are great for company and portable enough to take to work for lunch! They last at least 3 days in fridge.

****If making my Veggie cous cous fresh, use 2 servings cous cous, 1/2 large cucumber, a few handfuls of chopped fresh basil and some little tomatoes halved or cubed. Cook the cous cous as directed but in 1/2 cup unsalted chicken or vegetable stock. Season as you like with S+P, garlic, Italian seasoning, red pepper flakes, etc. I never add oil/butter to mine and it doesn't come out light OR fluffy and is kind of rissoto-y but still tastes great.

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