Stuffed Peppers by poppymouse

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

Ingredients:

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  • 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.

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While that cooks we will begin to prepare the pork.

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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.

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Looks like this when it's finished.

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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.

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Preheat the oven to 325 degrees.

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

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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.

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

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Then pull out the middle. Throw that part away.

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This one is ready.

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

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

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

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

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

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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.

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While that dissolves, stuff the peppers.

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

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Pour equal amounts of the chicken stock into each pepper.

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The peppers fit cutely into a square dish.

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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.