Stuffed Peppers by poppymouse

Here is my version of a very easy yet creative recipe. My roommates (goons) liked it, so you probably will too.

Ingredients:

• 2 cups couscous (rice works too)
• 1.5 cups italian sausage
• 1 tsp basil
• 1 tbs parsley
• 1 cup chickenstock (you can buy it prepared or use a chicken bouillon cube to make some)
• 2 scallions

Method

If you don't have leftover rice or couscous, you'll need to make some. Half a cup of uncooked couscous is enough; it will expand as it cooks. Just follow the instructions on the package. My package game with a spice packet of "garlic and olive oil" flavor, and I used some of it.

While that cooks we will begin to prepare the pork.

Brown the pork. You only need to make 1/2 pound. That's half the amount in the package I bought. I used "hot" sausage. You can use mild or whatever you want. The hot was really good and added a lot of flavor.

Looks like this when it's finished.

If you're using a chicken bouillon cube for the chicken stock, you will need hot water. You only need a cup, but boil more that and measure later. Some of the water will evaporate, especially if you are slow at preparing the peppers.

Preheat the oven to 325 degrees.

After you cleaned the peppers, chop off the tops. Don't throw them away!

Cut the white parts and seeds out of the peppers. Be careful not to puncture the pepper. It needs to act as a bowl for stuffing and juices.

Removing the insides is easy. Simply cut the four "beams" that hold the middle in place.

Then pull out the middle. Throw that part away.

This one is ready.

We're going to cut up the tops for use in the stuffing. Discard the middle part with the stem.

Chop the rest of the pepper top pieces into smaller pieces.

Now we're going to mix everything up. Smells good!

That's couscous, pork, peppers, basil, and parsley.

Don't forget the scallions! It is easy to chop them using scissors.

Back to that boiling water. Pour out a cup and add a portion of a bouillon cube. I only need 1/4 of a cube. Just follow the directions on the package.

While that dissolves, stuff the peppers.

Stir the cube until it is fully dissolved. Now you've got chicken stock.

Pour equal amounts of the chicken stock into each pepper.

The peppers fit cutely into a square dish.

Cover and bake for 40 minutes.

To eat this tasty treat, use a spoon or fork for the stuffing in the peppers, then eat the pepper.