Chicken Sausage Stuffed Peppers

🥘 Ingredients

• Israeli couscous
  1.5 c
• Italian chicken sausage mix
  18 oz
• bell peppers
  4 unit
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• garlic (minced)
  2 clove
• mozzarella cheese
  1 c
• olive oil
  4 tsp
• roma tomatoes (diced)
  2 unit
• tomato paste
  3 oz

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper, then arrange cut sides down. Roast on top rack until browned and softened, ⏱️ 18-20 minutes . Meanwhile, peel and mince or grate garlic .

   bell peppers: 4 unit, garlic: 2 clove (minced)
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add Italian chicken sausage mix and cook, breaking up meat into pieces, until browned, ⏱️ 4-5 minutes .

   olive oil: 4 tsp, Italian chicken sausage mix: 18 oz
3. 

   3

   Add another drizzle of olive oil to pan with sausage. Add Israeli couscous , tomato paste , and garlic; cook, stirring, until garlic is fragrant and everything is thoroughly combined, ⏱️ 1 minute . Stir in chicken stock concentrate and 1½ cups water until combined. Bring to a simmer and cook until mixture has thickened, couscous is tender, and sausage is cooked through, ⏱️ 6-8 minutes . (TIP: If liquid evaporates before couscous is tender, add a splash more water.) Season generously with salt and pepper. Turn off heat.

   Israeli couscous: 1.5 c, tomato paste: 3 oz, chicken stock concentrate: 2 unit
4. 

   4

   Meanwhile, dice roma tomatoes . Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. In a small bowl , combine tomato, half the chives and chopped parsley, and a large drizzle of olive oil. Season with salt and pepper. Stir remaining chives and chopped parsley and butter into pan with couscous mixture.

   roma tomatoes: 2 unit (diced), butter: 2 tbsp
5. 

   5

   Once bell peppers are done, carefully flip over on sheet and stuff each half with as much filling as will fit. Place remaining filling in pan, nestling each stuffed pepper into mixture. TIP: If your pan isn't ovenproof, keep stuffed peppers on baking sheet. Sprinkle stuffed peppers with mozzarella cheese . Return to top rack until cheese melts, ⏱️ 1-2 minutes .

   mozzarella cheese: 1 c
6. 

   6

   Divide any remaining filling between plates and top with stuffed peppers. Spoon tomato herb mixture over stuffed peppers. Divide between plates and serve.