That's the stuff!
These plant-based sausage and couscous stuffed peppers are easy to make, especially if you have all the ingredients prepped before you head to the stove.
Most stuffed pepper recipes use rice; instead I'm using couscous because it's a time saver. The couscous cooks in the sauce, rather than being boiled ahead of time. Couscous can usually be found in the international aisle next to quinoa. If you can't find it, the store clerk will point you in the right direction.
The bell peppers are roasted in the oven for 15 minutes to partially cook before being stuffed. I find the peppers taste underdone without this step. If you roast the peppers while the filling cooks, they'll both finish at the same time.
Serve this delicious plant-based dish with a simple salad or cold the next day for lunch; or bring them to your next potluck.
Vegan Sausage and Couscous Stuffed Peppers
Yield: Serves 4 to 6
4 large sweet peppers, sliced in half and seeded
1 teaspoon olive oil
2 spicy or sweet vegan Italian sausages, removed from casing
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