Stuffed Peppers

1 T. olive oil

1 medium onion, chopped

2 garlic cloves, minced

salt and fresh ground pepper

12 onces fresh chicken or turkey sausage, removed from casing

1 can (14.5 oz.) diced tomatoes

3/4 c. couscous

4 red bell peppers (about 2 pounds), halved lengthwise seeds and ribs removed

1/2 c. shredded Monterey Jack cheese

Preheat oven to 400 degrees. Heat oil in a large skillet over med-high heat. Add onion, garlic, 1/2 t. salt, and 1/8 t. pepper; cook until softened, about 3 minutes. Add sausage to skillet. Cook breaking it up with a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 c. water; cook until sauce is slightly thickened, about 5 minutes. Remove from heat, and stir in couscous. Fill pepper halves with couscous mixture. Pour 1/2 c. water into a large baking dish. Cover with foil, and bake until peppers are tender, 35-40 minutes. Remove foil and sprinkle cheese over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10-15 minutes.

*I used a sicilian chicken sausage from Trader Joe's and really liked it...it was a tiny bit spicy, but not too much for me. Half of the recipe was plenty for our family.