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Stuffed Peppers

217

Herbs and spices bring exotic flavors to this dish without adding extra calories.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Coarse salt and freshly ground pepper
  • 12 ounces fresh chicken or turkey sausage, removed from casing
  • 1 can (14 1/2 ounces) diced tomatoes
  • 3/4 cup couscous
  • 4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
  • 1/2 cup shredded Monterey Jack cheese (about 2 ounces)

Directions

  1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.

  2. Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.

  3. Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

Cook's Notes

The couscous doesn't have to be cooked before being added. You could also use an equal amount of cooked rice. Select the roundest peppers that you can find.

Reviews Add a comment

  • brcarlson1ver
    29 MAR, 2016
    "Herbs and spices bring exotic flavors to this dish..." Seriously? There's not a single herb or spice in the recipe, unless you count garlic and onion. I followed the recipe and the results were blah, at best.
    Reply
  • holly_elizabeth
    13 SEP, 2011
    Not bad. I used quinoa instead of couscous, substituted beer for the 1 c water, and I added oregano to the seasoning. Also, I used Rotel instead of regular canned tomatoes, but I know Rotel isn't available everywhere. Next time I make stuffed peppers, I'll probably use poblanos instead of bell peppers.
    Reply
  • jihanemo
    14 SEP, 2010
    I don't think the peppers should bake for so long. Maybe the most, 10 to 20 minutes so they're crunchy. They lose some of the flavor when they're soft. And isn't it nicer to crunch into a pepper?
    Reply
  • catladyj
    4 FEB, 2009
    I used chicken/basil sausage and basil/garlic diced tomatoes -- the results were very tasty. Thanks, Martha!
    Reply
  • nicolesueur
    5 DEC, 2008
    My husband and I thought this was really tasty. I did add more garlic than the recipe called for and once cooked we added some tobasco.
    Reply
  • faithbok
    6 SEP, 2008
    I agree with the other comments. I need to know the nutritional value on your recipes since I'm diabetic and it sure would be of use to me. Thanks, Faith
    Reply
  • 11grands
    25 MAR, 2008
    Ditto to the nutritional information. Wishing that were so for every recipe from any Martha Stewart magazine. Thanks. Criley
    Reply
  • bboyett
    24 MAR, 2008
    Why do the recipes on this site not have nutritional information? That is very important to those of us who are watching our diets. Thanks!
    Reply