Save recipes, plan your week, and generate a shopping list in one click.

July 1, 2026 · 5 min

Cheesy Chicken Sausage Stuffed Peppers with Israeli Couscous

Dinner5 min668 cal / serving

Stuffed peppers are a classic comfort dish: hollowed bell peppers filled with a savory blend of meat, grains and spices. This version takes it up a notch with flavorful chicken sausage, nutty Israeli couscous and a melty mozzarella topping. Finished with fresh tomato and green herbs, each bite is sweet, savory and utterly satisfying.

Perfect for a weeknight dinner or a special occasion, these stuffed peppers come together easily and deliver big on taste. The combination of tender peppers, hearty filling and gooey cheese is simply irresistible.


Recipe details

Dinner5 min668 cal / serving2 servings

Nutrition per serving

Calories668 kcalProtein49.8 gFat30.9 gCarbs46.1 gSugar12.5 gFiber5.5 gSodium1407 mg

Dietary labels

Gluten-free: noLactose-free: noDairy-free: no

Allergen check

Gluten / wheat: containsMilk / dairy: containsEgg: not detectedFish: not detectedShellfish: not detectedPeanut: not detectedTree nuts: not detectedSoy: not detectedSesame: not detectedMustard: not detectedCelery: not detectedSulphites: not detectedLupin: not detectedMolluscs: not detected

Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.


Ingredients

Italian Chicken Sausage Mix9 ounce Italian Chicken Sausage MixView ingredient guide
Tomato Paste1 unit Tomato PasteView ingredient guide
Green Herb Blend1 unit Green Herb BlendView ingredient guide
Chicken Stock Concentrate1 unit Chicken Stock ConcentrateView ingredient guide
Mozzarella Cheese0.5 cup Mozzarella CheeseView ingredient guide
Garlic1 clove GarlicView ingredient guide
Tomato1 unit TomatoView ingredient guide
Bell Pepper2 unit Bell PepperView ingredient guide
Israeli Couscous0.75 cup Israeli CouscousView ingredient guide
Saltteaspoon (tsp) SaltView ingredient guide
Black Pepperteaspoon (tsp) Black PepperView ingredient guide

Instructions

  1. Preheat oven to 400°F (200°C). Cut bell peppers in half lengthwise, remove seeds and membranes. Place cut-side up in a baking dish.
  2. Cook Israeli couscous according to package directions until al dente. Drain if needed and set aside.
  3. In a skillet over medium heat, cook the chicken sausage mix, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Add minced garlic and cook 1 minute more.
  4. Stir in the cooked couscous, tomato paste, chicken stock concentrate and half of the green herb blend. Season with salt and pepper. Cook for 2 minutes, stirring.
  5. Stuff each pepper half with the sausage-couscous mixture. Top with mozzarella cheese. Dice the tomato and sprinkle over the cheese along with remaining herb blend.
  6. Bake for 15-20 minutes, until peppers are tender and cheese is melted and bubbly. Let rest 5 minutes before serving.

Recipe Tips

For a vegetarian version, substitute chicken sausage with plant-based sausage or cooked lentils.

If you prefer a spicier kick, add a pinch of red pepper flakes to the filling.

Leftover stuffed peppers can be stored in the fridge for up to 3 days and reheated in the oven.

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but Israeli couscous is larger and chewier. If using regular couscous, reduce cooking time and adjust liquid accordingly.

How do I know when the peppers are done?

The peppers should be tender when pierced with a fork and the cheese should be melted and lightly golden.

Can I make these stuffed peppers ahead of time?

Absolutely! Assemble the stuffed peppers, cover and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes if needed.