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I used to dislike stuffed peppers until my mom made this recipe with yellow, red, and organge peppers. In the past she always made a version of stuffed peppers with green peppers. I can not stand the taste of green peppers but if you prefer them be my guest and use the greenies.

If peppers are on sale somewhere I will make a whole recipe with 4 peppers and freeze half the recipe for a future meal. It freezes well.

Stuffed Peppers serves 4

1 Tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
salt and pepper to taste
12 ounces fresh chicken or turkey sausage, removed from casing. (if you prefer a vegetarian version use a dried version of TVP soaked in chicken stock instead)
1 can (14.5 ounces) diced tomatoes
3/4 couscous
4 bell peppers halved lengthwise, seeds and ribs removed
1/2 cup shredded colby jack cheese

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
Add sausage (or TVP) and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup of water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water to bottom of baking dish. Cover with aluminum foil, and bake until peppers are tender, 35-40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake uncovered until cheese has melted and peppers are very tender, 10-15 minutes more.