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Sausage and Couscous Stuffed Peppers

Sausage and Couscous Stuffed Peppers

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

Yield: Makes 8 stuffed halves

Sausage and Couscous Stuffed Peppers


4 large sweet peppers, sliced in half and seeded
1 tsp olive oil
250 g spicy or sweet Italian sausages, removed from casing (about 2 large sausages)
1 cup diced onion (1 medium onion)
2 teaspoons minced garlic (about 1 clove)
1 can diced tomatoes
1 cup grated carrot (1 medium carrot)
1 cup grated zucchini (1 small zucchini)
1 teaspoon dried oregano
½ cup couscous
1 cup crumbled feta


  1. Preheat oven to 400°F. Place peppers cut side down on a parchment lined baking sheet and roast for 15 minutes – set a timer.
  2. While the peppers roast, heat oil in a large frying pan over medium heat. Add sausage; cook and stir, breaking up meat into small pieces until almost cooked, about 3 minutes.
  3. Add onion and garlic; cook and stir until onions are translucent, about 3 minutes.
  4. Add diced tomatoes, carrot, zucchini, and oregano. Cook, stirring occasionally until most of the liquid has absorbed, about 8 minutes.
  5. Remove from heat, stir in couscous, and set aside for 2 minutes. Stir in ½ cup of feta cheese. Season to taste with a pinch of salt.
  6. Flip peppers over and stuff well with sausage couscous mixture. Sprinkle peppers with remaining feta. Bake until peppers feel tender, about 17-20 minutes.

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.

One comment

  1. Hi Kary,
    I love all your recipes & your show ! I also want you to know how well I like your new hair style.
    You look very nice , I just love it ! Thanks for all you do …great cooking tips! Walt In Calif., USA