Lunch: Herb and Sausage-Stuffed Peppers Recipe | Myrecipes

You can set up this recipe in less than fifteen minutes, turn on the slow cooker, and go. Come back in four hours, and your supper will be ready.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Herb and Sausage-Stuffed Peppers Recipe | Myrecipes

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3/4 cup water
1/2 cup uncooked couscous
2 (4-ounce) links spicy turkey Italian sausage
1/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled garlic-and-herb goat cheese, divided
4 small red bell peppers (about 1 1/2 pounds)
2 tablespoons sliced fresh basil

Instructions

Bring 3/4 cup water to a boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
While couscous stands, remove casings from sausage. Cook sausage in a medium nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Remove from heat. Stir in couscous, 1/4 teaspoon salt, and pepper. Stir in 6 tablespoons cheese.
Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Sprinkle remaining 1/4 teaspoon salt evenly inside peppers. Divide sausage mixture evenly among peppers. Replace tops of peppers. Place stuffed peppers in a 5-quart round electric slow cooker. Cover and cook on LOW for 4 hours or until peppers are tender.
Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.

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