These wholesome couscous stuffed peppers are prepared with sweet Italian sausage and are easy to prepare in about 45 minutes.
Explore the colors of the rainbow with this low-sodium, high-fiber, healthy delicious dinner.
My easy couscous stuffed peppers are on the menu today!
What I love about this easy recipe is that it can be assembled ahead of time for weeknight dinners and popped into the oven any time.
Sweet bell peppers hold a filling that’s nutritious, low in sodium and full of heart healthy grains.
Oh, and did I mention it’s delicious!
Exploring healthy whole grains is a great New Year’s resolution.
If your goal for the new year is to include more healthy food choices, these stuffed peppers are a great option.
This is one of those wonderful recipes that is easy to make and the whole family will enjoy.
Fluffy couscous is a healthy whole grain wheat made from semolina that has been rolled into tiny bead-like pellets.
Delicious in salads, soups or as a side dish, it’s nutty and light.
Couscous comes in several varieties, the most popular being Moroccan, Israeli and Lebanese.
My recipe uses pearl or Israeli couscous as it’s also known.
What meat can I use to make couscous stuffed peppers?
My stuffed peppers recipe uses sweet Italian sausage.
While pork is considered lower in sodium than turkey or chicken it is higher in fat.
Feel free to sub out the pork sausage for chicken or turkey sausage. It’s just as delicious.
I used regular sized yellow and red peppers for this recipe but using mini rainbow peppers would also work well to serve as an appetizer or for a party.
Green bell peppers are also another choice and work well with the Mediterranean flavors in this recipe.
Can I freeze stuffed couscous stuffed peppers?
Absolutely! This dish is perfect for freezing. They hold their shape and they are just as flavorful and delicious after thawing to room temperature and cooking.
Be sure to cover the dish during baking and then allow the added sprinkled cheese to melt in the last few minutes of baking.
These prepared pepper halves also store well in the fridge for 3 to 5 days before baking.
What to serve with stuffed peppers
Easy Couscous Stuffed Bell Peppers Recipe
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- Fresh cracked black pepper
- 3 sweet bell peppers, sliced lengthwise, ribs, seeds and pepper tops removed
- 3/4 cup pearl couscous
- 1 pound sweet Italian sausage
- 1 14- ounce can fire roasted tomatoes
- 1 cup water
- 1 cup shredded mozzarella cheese
- Preheat the oven to 400°F.
- In a large skillet over over medium-high heat sauté the onion in olive oil for about 5 minutes. Add the minced garlic clove and the sweet Italian sausage and cook until the sausage has browned.
- Add the fire roasted tomatoes, one cup of water and the pearl couscous and stir to incorporate. Season with fresh cracked pepper. Cover the pot and simmer for 5 minutes.
- Fill the halved peppers generously with the ground meat and couscous mixture. Arrange the peppers in a baking dish and add 1/2 cup water to the bottom of the dish.
- Cover tightly with aluminum foil. Bake the peppers for 30 minutes.
- Remove the foil and sprinkle mozzarella cheese over the yellow and red bell peppers and return to the oven. Bake for 5 to 10 minutes more or until the cheese has melted and the peppers are tender.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!