Savory stuffed

The season's bounty shines in these quick-prep dinners that are packed with flavor

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Sausage & Couscous Peppers

We used Italian-style chicken sausage in these gems, but if you can't find it, simply sub in your preference

2/3 cup couscous

2 tsp. olive oil

3 links Italian-style chicken sausage (about 10 oz.), casings removed

1 onion, chopped

4 cups packaged coleslaw mix, from 14-oz. pkg.

6 Tbs. chopped fresh parsley

1/3 cup grated Parmesan cheese

11/2 cups chunky pasta sauce

4 red and/or yellow peppers, halved lengthwise, seeded

Heat oven to 350°F. Cook couscous according to package directions with olive oil. Coat nonstick skillet with cook- ing spray; heat over medium heat. Add chicken sausage and onion. Cook, break- ing up sausage with spoon, until no longer pink, about 10 min. Add coleslaw mix; cook until wilted, about 1 min. Remove from heat. Stir in 5 Tbs. parsley, Parmesan cheese and couscous.

In bowl, mix pasta sauce and 1/2 cup water. Spoon into bottom of 13"x9" baking dish. Fill peppers with sausage mixture. Place in baking dish. Bake until tender, 30–35 min. Top with remaining parsley.

Easy variation: Make them Turkey-Goat Cheese Peppers. Sub in ground turkey for the sausage. Omit the Parmesan cheese; continue with recipe. Top cooked peppers with crumbled goat cheese.

Servings: 4. Active time: 25 min. Total time: 1 hr., 10 min. Calories: 434 Protein: 23g Fat: 16g (5g sat.) Chol.: 52mg Carbs.: 49g Sodium: 1,018mg Fiber: 7g Sugar: 14g

Lentil-Feta Loaded Eggplant

A splash of balsamic adds just the right amount of sweet-tang to this hearty vegetarian main dish