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

Source: Everyday Food, May/June 2003
Total Time Prep Servings



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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How would you rate this recipe?
  • MS12262144
    24 JUN, 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.
  • ursulamaryrose
    21 JUL, 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.
  • 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.
  • 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.
  • 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?
  • catladyj
    4 FEB, 2009
    I used chicken/basil sausage and basil/garlic diced tomatoes -- the results were very tasty. Thanks, Martha!
  • 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.
  • 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
  • MS12015524
    25 MAR, 2008
    Ditto to the nutritional information. Wishing that were so for every recipe from any Martha Stewart magazine. Thanks. Criley
  • 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!

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