Couscous Stuffed Peppers

1 tbsp. olive oil
•    1 medium onion
•    2 garlic cloves
•    12 oz. fresh chicken or turkey sausage, removed from casing (I didn’t have this so I substituted it with chorizo)
•    1 can diced tomatoes
•    ¾ cup couscous
•    4 red bell peppers
•    ½ c. shredded Monterey Jack cheese (I used Parmesan and mozzarella cheese)

Preheat oven to 400˚F.  Heat oil in a large skillet over medium-high heat.  Add onion, garlic, ½ tsp. salt and 1/8 tsp. pepper; cook until softened, about 3 minutes.

Add sausage to skillet. Cook until browned, about 4 minutes.  Add tomatoes and 1 cup water; cook until sauce is slightly thickened, about 5 minutes. Remove from heat, and stir in couscous.

Fill pepper halves wit couscous mixture. Pour ½ cup water into a large baking dish; arrange stuffed peppers in dish.  Cover with foil and bake until peppers are tender, 35-40 minutes.  Remove foil and sprinkle with cheese. Return to oven and bake uncovered, 10 minutes.