We do get a lot of peppers this time of year. Thankfully they are great to save in the refrigerator. I use them in everything…still, how do you improve a stuffed pepper? Use couscous instead of rice and steer away from regular tomato sauce.
Couscous & Hot Sausage Stuffed Peppers With A Rosa Bechamel
6 green peppers tops cut off and insides souped out
1 1/2 cups couscous
2 cup beef stock
1 lb hot sausage casing removed
1 large egg
1 onion diced very small
2 garlic cloves minced
1/2 cup Pecorino or Parmesan cheese
1 tsp oregano
1 cup shredded mozzarella cheese
3 slices white American cheese
1 cup tomato sauce or juice
salt & pepper
3 cups Bechamel
Note: Add a tablespoon more flour & butter and two cups more milk to the Basic Bechamel. When you remove the bechamel from the stove, add the American cheese and stir in until melted.
Preheat oven to 375°F. In a small sauce pan heat the broth to a quick boil and pour over the couscous. Let stand until ready to use. Mix the sausage, egg, onion, garlic, Pecorino, oregano, salt and pepper. Add the couscous and mix together until all the ingredients are incorporated. Pour 1/2 cup of the bechamel in the bottom of an oven safe baking dish that snugly holds the peppers. Place the peppers in the dish and spoon the couscous mixture into each one. Top each pepper with mozzarella cheese. Pour the rest of the bechamel over the top and the tomato sauce over that.
Bake for 45 – 50 minutes. Let cool for about 10 minutes and serve… Delicious!!!