I adapted this recipe from Martha Stewart.
1 Tbls. olive oil
1 med. onion, chopped
2 cloves garlic , minced
1/2 tsp. salt
1/8 tsp. fresh ground pepper
12 oz. sausage
1 can (14 1/2 oz.) diced tomatoes
3/4 cup couscous
4 bell peppers (or several smaller ones), halved lengthwise, seeds and ribs removed
3/4 c. cup shredded Monterey Jack cheese
Preheat oven to 400 degrees.
Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper; cook until softened, about 3 minutes. Add sausage to skillet. Cook, breaking it up with a spoon, until lightly browned. 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 with couscous mixture. Pour 1/2 cup water into a large baking dish; arrange stuffed peppers in dish. Cover with foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle Monterey Jack over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes.