Stuffed Peppers

Serves 4
From Everyday Food

*olive oil
*1 small onion, chopped
*2 garlic cloves, minced
*salt and pepper
*12 oz. fresh chicken or turkey sausage, removed from casing
*14.5 oz can diced tomatoes
*3/4 cup couscous
*4 red bell peppers, halved lengthwise, seeds and ribs removed
*1/2 cup shredded Monterrey Jack cheese

Preheat oven to 400. Heat oil in a large skillet over medium-high heat. Add onion, garlic, 1/2 tsp salt, 1/8 tsp pepper; cook until softened. Add sausage to the skillet. Cook, breaking it up with a spoon, until lightly browned. Add tomatoes and one cup water; cook until sauce is slightly thickened, about 5 minutes. Remove from heat and stir in couscous.

Fill pepper halves with mixture. Pour 1/2 cup water in a large baking dish; arrange stuffed peppers in dish. Cover with foil and bake until peppers are tender, 35 minutes. Remove foil and sprinkle cheese over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10 minutes.