Chicken Sausage Stuffed Peppers

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• chives
  1 unit
• garlic
  2 cloves
• green bell pepper
  2 pieces
• israeli couscous
  1 c
• italian chicken sausage mix
  1 unit
• mozzarella cheese
  1 c
• olive oil
  1 tbsp
• parsley
  1 unit
• roma tomato
  1 piece
• salt
  1 tsp
• tomato paste
  1 tbsp
• vegetable oil
  1 tbsp
• water
  1½ cups

🍳 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.
2. 

   2

   Halve green bell pepper lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with vegetable oil ; rub to coat. Season with salt and black pepper , then arrange cut sides down.

   green bell pepper: 2 pieces, vegetable oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Roast on top rack until browned and softened ⏱️ 18 minutes .
4. 

   4

   Meanwhile, peel and mince or grate garlic .

   garlic: 2 cloves
5. 

   5

   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 minutes .

   olive oil: 1 tbsp, italian chicken sausage mix: 1 unit
6. 

   6

   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 .

   israeli couscous: 1 c, tomato paste: 1 tbsp
7. 7

   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 minutes . If liquid evaporates before couscous is tender, add a splash more water. Season generously with salt and pepper. Turn off heat.

   chicken stock concentrate: 1 unit, water: 1½ cups
8. 8

   Meanwhile, dice roma tomato . Thinly slice chives . Pick parsley leaves from stems; finely chop leaves.

   roma tomato: 1 piece, chives: 1 unit, parsley: 1 unit
9. 9

   In a small bowl , combine tomato, half the chives and chopped parsley, and a large drizzle of olive oil. Season with salt and pepper.
10. 10

    Stir remaining chives and chopped parsley and 1 TBSP butter into pan with couscous mixture.

    butter: 1 tbsp
11. 11

    Once bell peppers are done, carefully flip over on sheet and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into mixture. If your pan isn’t ovenproof, keep stuffed peppers on baking sheet.
12. 12

    Sprinkle stuffed peppers with mozzarella cheese . Return to top rack until cheese melts ⏱️ 1 minute .

    mozzarella cheese: 1 c
13. 13

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