This dish was inspired by a dinner I had while we were in England. The pub/restaurant/hotel is from the 15th century and is absolutely gorgeous.

Agree? I love the thatch roof.

Anyway, the night we went I had a craving for something with lots of vegetables, so vegetarian stuffed peppers seemed perfect. They were delicious! My at-home version obviously required meat so James would like it, but other than that it was pretty similar. I made a lot more filling than I needed, but James enjoyed the extra meat on the side.

Stuffed Peppers (serves 3)
Ingredients:

6 bell peppers (any colors), tops cut off (reserve tops) and deseeded and deveined
1/2 pound spicy sausage
1 onion, chopped
reserved bell pepper tops, chopped
1 clove of garlic, minced
1 cup cooked couscous
1-14.5 ounce can of petite diced tomatoes
bread crumbs, for topping
Parmesan cheese, for topping

Preheat oven to 450F. In a large skillet brown sausage, peppers and onions over medium-high heat until no pink remains in the sausage. Drain fat. Add garlic and saute until fragrant, about 30 seconds. Add cooked couscous and tomatoes in pan and mix well.

Stuff each pepper cavity with the sausage filling and top with bread crumbs and Parmesan cheese. Bake for 35 minutes until peppers are soft and filling is hot.

Note: These can easily be vegetarian. Just omit the sausage and add a tablespoon of oil to saute the peppers and onions.