Stuffed Bell Peppers!
Holy macaroni these were easy!!! 🙂 I followed the directions of good ‘ole Martha Stewart. Love her or hate her I tell you what..this woman has some really great recipes.
Pre-heat the oven to 400F
While the oven is preheating, dice your onion, grab a few garlic cloves, get out your ever so useful cast iron skillet (if you dont have one you can use any skillet but I HIGHLY recommend investing in a cast iron skillet..I LOVE mine!!) heat it up, add a tablespoon of olive oil, wait until the skillet starts smoking a teeny bit then toss in the diced onion. I use a garlic press to squish into the onion mix..cook until the onions are soft and browning a little. ** SMELLS SO GOOD!
**Add the turkey sausage ~ or whatever other meat you want to use.. I went for the lighter white meat.
Let this cook up for about five to seven minutes then add diced tomatoes and a cup of water. Here is a spot where I strayed from Marthas instructions. She calls for canned tomatoes… I don’t do canned tomato so I diced up two fresh ones. Yes, this makes me feel like I have a leg up on the queen of the kitchen Miss Martha 🙂 and look how pretty!!
Simmer for about five minutes to let the liquid thicken up ~ remove the skillet from the burner ~ then add 3/4 cup of plain cous cous (I get mine from Sprouts..it’s reasonably priced and you can load up a bag with as much as you like).
While the stuffing mixture was cooling off, I cut the bell peppers in half and emptied their guts. Then stuffed them and placed them in a baking dish ~ I had to use two baking dishes because I made eight halves. In each baking dish pour a half cup of water ( I assume this creates moisture so as not to dry out your dinner!) You’re also supposed to put tin foil over the dishes too BUT guess what….???
I did not have any sooooo out in the open they go!
Can you see how CLEAN the oven is???? I cleaned it for the first time – using the self cleaning method – in four years. It is like a brand new range!! 🙂
I baked for thirty five minutes and then grated monterey jack cheese over the top and baked for another five minutes to melt.
Luckily…the lack of tin foil was not a deal breaker and the stuffed peppers turned out pretty and tasted even better…even the finicky daughter loved them!