These sausage and couscous stuffed peppers are easy to make, especially if you have all the ingredients prepped before you head to the stove.
Most stuffed pepper recipes use rice, instead I’m using couscous because it’s a time saver. The couscous cooks in the sauce, rather than being boiled ahead of time. Couscous can usually be found in the International aisle next to quinoa. If you can’t find it, the store clerk will point you in the right direction.
The bell peppers are roasted in the oven for 15 minutes to partially cook before being stuffed. I find the peppers taste underdone without this step. If you roast the peppers while the filling cooks, they’ll both finish at the same time — saving you time!
Sausage is one of my favourite ingredients to add to a tomato sauce. Sausages add tons of flavour because they’re well seasoned with herbs, spices, and salt. The next time you want to enhance the flavour of your spaghetti sauce, cook a little sausage with the ground meat — it will change everything.
Serve these Sausage and Couscous Stuffed Peppers with a simple salad, cold the next day for lunch, or bring them to your next pot luck.
Sausage and Couscous Stuffed Peppers Tips:
- A paring knife makes it easy to cut the seeds out the peppers, leaving the stems intact.
- The smaller you can break up the sausage meat, the more it’s flavour will spread evenly throughout the stuffing. A wooden spoon is the best tool for the job, especially if you’re using a non-stick frying pan.
- Try experimenting with different types of sausage and ingredients. Finely chopped olives and mushrooms would be a tasty addition.
- Leftovers pack well the next day for lunch. Eat them cold or heated up.