MOROCCAN PEPPERS

4 bell peppers, any color or a combination
1 package Jennie-O Turkey Store® Extra Lean Smoked Sausage OR Lean Bratwurst
2 small or 1 large zucchini cut into 1/4-inch chunks, diced
1 1/2 teaspoons bottled or fresh minced garlic
1 can (13 3/4 oz.) chicken broth
1/4 teaspoon powdered saffron or turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
1 cup uncooked couscous
2 tablespoons chopped mint or basil

Heat oven to 375 degrees.

Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook in boiling salted water 5 to 6 minutes or until crisp-tender.

Drain well and place cut side up in a 13x9-inch baking dish.

Meanwhile, crumble sausage into a large deep skillet; discard casings. Cook over medium-high heat 5 minutes, breaking sausage into chunks and stirring frequently.

Add zucchini and garlic; continue cooking 2 minutes.

Add broth, saffron, cayenne pepper and cinnamon; bring to a boil.

Stir in couscous. Cover; turn off heat under skillet. Let stand covered 5 minutes or until liquid is absorbed.

Stir in mint; spoon into bell peppers. Cover with aluminum foil.

Bake 20 minutes or until peppers are tender and filling is hot.

Servings: 4
Source: Hormel Foods