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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 4 Stuffed Peppers

Ingredients Ingredient Checklist 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)

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.

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 4 Stuffed Peppers

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr 20 mins

Servings: 4

prep: 30 mins

total: 1 hr 20 mins

prep:

30 mins

total:

1 hr 20 mins

Servings: 4

4

Stuffed Peppers

Stuffed Peppers

Ingredients

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

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.

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.

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 (11)

 Add Rating & Review     219 Ratings   5 star values:        37    4 star values:        45    3 star values:        80    2 star values:        46    1 star values:        11

Load More Reviews

Reviews (11)

Add Rating & Review     219 Ratings   5 star values:        37    4 star values:        45    3 star values:        80    2 star values:        46    1 star values:        11

Add Rating & Review

219 Ratings 5 star values: 37 4 star values: 45 3 star values: 80 2 star values: 46 1 star values: 11

219 Ratings 5 star values: 37 4 star values: 45 3 star values: 80 2 star values: 46 1 star values: 11

219 Ratings 5 star values: 37 4 star values: 45 3 star values: 80 2 star values: 46 1 star values: 11

  • 5 star values: 37 4 star values: 45 3 star values: 80 2 star values: 46 1 star values: 11

    Martha Stewart Member     Rating: 5.0 stars       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     Rating: 5 stars       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     Rating: 4 stars       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.  

Martha Stewart Member     Rating: 1 stars       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     Rating: 3 stars       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     Rating: Unrated       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?  

Martha Stewart Member     Rating: Unrated       02/04/2009   I used chicken/basil sausage and basil/garlic diced tomatoes -- the results were very tasty. Thanks, Martha!  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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     Rating: Unrated       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!

    Martha Stewart Member

    Rating: 5.0 stars 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.

Rating: 5.0 stars

Rating: 5 stars 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.

Rating: 5 stars

Rating: 4 stars 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.

Rating: 4 stars

Rating: 1 stars 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.

Rating: 1 stars

Rating: 3 stars 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.

Rating: 3 stars

Rating: Unrated 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?

Rating: Unrated

Rating: Unrated 02/04/2009

I used chicken/basil sausage and basil/garlic diced tomatoes – the results were very tasty. Thanks, Martha!

Rating: Unrated 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.

Rating: Unrated 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

Rating: Unrated 03/25/2008

Ditto to the nutritional information. Wishing that were so for every recipe from any Martha Stewart magazine. Thanks. Criley

Rating: Unrated 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!

All Reviews for Stuffed Peppers

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stuffed Peppers

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest