Wednesday, February 12, 2014

OMG! Couscous and Sausage Stuffed Bell Peppers

Tonight was one of those mid-week nights that Dave and I needed a quiet dinner just the two of us. Our days get so chaotic, pulling us all in a million directions that some days just beg for Dave and I to just slow down and catch up! On nights like this we feed the boys a little earlier than normal and then we eat a little later. So we set the boys up with a movie in the living room while we enjoyed a nice quiet dinner alone with a bottle of wine. Okay, let me rephrase "nice dinner" with "OMG dinner!" I was going to make just regular stuffed peppers and boy am I glad I didn't. This Couscous and Sausage Stuffed Bell Pepper recipe was out of this world. Honestly, the couscous stuffing was amazing by itself and it didn't even need to be stuffed in the pepper! I loved the greek edge to this dish with the feta and spinach. The Tzatziki added a nice cool creaminess to the dish. I loved everything about this meal! A keeper recipe for sure! Salute to OMG meals!
Did I mention how awesome the dill was in the dish?
Super Fresh Tasting!
Dill is my second favorite herb.
Here is the couscous and sausage stuffing...a meal all by itself!
Dave and I ate at the kitchen counter, bistro style! We talked about our week off for winter break and also talked about how excited Dave was that a few people pinned his recipe from one of my posts on Pinterest!
At least we had a quiet dinner alone for most of our meal!

Couscous and Sausage Stuffed Bell Peppers: (Click to print recipe)

Serves 6


6 large bell peppers
1 lb ground sausage
1  medium onion diced
2 tb olive oil
1 t paprika
2 tb minced garlic
2 cups cooked israeli couscous or substitute white rice
4 oz fresh baby spinach
3 tb fresh dill
4 oz crumbled feta cheese
1 14.5 oz can diced tomatoes
salt n pepper
Tzatziki or plain greek yogurt to top
Optional: Pita bread and olives

Preheat oven to 375 degrees. In a large saute pan cook onion, sausage, garlic and dill in olive oil over medium heat until browned. Meanwhile cook couscous. When sausage an onion are cooked, add spinach and diced tomatoes and stir for a few minutes until spinach is wilted. Add cooked couscous and salt n pepper and stir until well mixed. Turn off heat and let cool for 10 minutes. Add 3 oz of feta to mixture and stir. Meanwhile cut pepper in half from stem down. Scoop out the seeds and stem. Place peppers in a large baking dish and with a small spoon stuff with couscous and sausage mixture. Add 1/2 inch water to bottom of baking dish and cover with foil. Cook for 50 minutes or until pepper is tender when pierced with fork. Add 1 oz of feta to top of peppers and melt in oven for 5 minutes. Plate and top with a dollop of tzatziki. Serve with pita bread and greek olives.

Food Impressions:

Dave: "Delicious. The sausage, paprika and diced tomatoes really add a boost of flavor." 

Andrea: "OMG Recipe!" A keeper. Tempted to make this again Saturday night for Michael and Heather when they spend the weekend with us in Ellicottville. 

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