Stuffed Peppers

219 Ratings
  • 5 37
  • 4 45
  • 3 80
  • 2 46
  • 1 11

This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.

Everyday Food, May/June 2003

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (11)

219 Ratings
  • 5 37
  • 4 45
  • 3 80
  • 2 46
  • 1 11
Martha Stewart Member
10/26/2020
Great start, I added a few diced, seeded red jalapenos to the onion & garlic sauté. I used lb. lean ground beef, seasoning salt, no water. 12 oz. tomato juice, Loved the couscous, Israeli style-much better than rice. Red, green, yellow bells all good I poured 16 oz. of my homemade salsa over the peppers before baking Baked for 40 min. and left in the off oven for another 1/2 hour. Delicious!! I froze several and will serve with the cheese broiled a bit.
Martha Stewart Member
06/24/2018
I used a left over of breakfast sausages instead (I peeled off the casing) and since I didn't have couscous in my pantry, so I substituted kasha. The nutty taste of the kasha gave a earthy twist to the pepper, it turned out a success.
Martha Stewart Member
07/21/2017
I made this several times a few years ago and liked it very much. It's simple and makes a pretty presentation. If your looking for a little extra flavor, just use chicken stock instead of water and a spicy chicken sausage. I'm looking forward to making this again.
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Martha Stewart Member
03/29/2016
"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.
Martha Stewart Member
09/13/2011
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.
Martha Stewart Member
09/14/2010
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?
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Martha Stewart Member
02/04/2009
I used chicken/basil sausage and basil/garlic diced tomatoes -- the results were very tasty. Thanks, Martha!
Martha Stewart Member
12/05/2008
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.
Martha Stewart Member
09/06/2008
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
Martha Stewart Member
03/25/2008
Ditto to the nutritional information. Wishing that were so for every recipe from any Martha Stewart magazine. Thanks. Criley
Martha Stewart Member
03/24/2008
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!
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