Sausage & Herb -Stuffed Peppers

 4 servings (serving size: 1 stuffed pepper)

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

 1 .  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.

2 .   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.

 3  .  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.

 4 .  Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.

Heart healthy