Italian Chicken Sausage Stuffed Peppers with Couscous and Mozzarella

Stuffed peppers are a classic comfort dish and this version takes them to a new level. Sweet bell peppers are roasted until tender, then filled with a savory mixture of Italian chicken sausage, nutty Israeli couscous and aromatic garlic. A blanket of melted mozzarella and a bright tomato-herb topping make every bite irresistible.

This recipe is perfect for a weeknight dinner that feels special. The combination of textures-from the tender pepper to the chewy couscous and gooey cheese-creates a satisfying meal. Plus, the herby tomato relish adds a fresh, zesty finish that balances the richness.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Halve bell peppers lengthwise, removing stems and seeds. Place peppers cut-side down on a baking sheet. Drizzle each half with vegetable oil and rub to coat. Season with salt and pepper. Roast on top rack until browned and softened, 18-20 minutes.
2. Meanwhile, peel and mince or grate the garlic. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the Italian chicken sausage mix and cook, breaking up the meat into pieces, until browned, 4-5 minutes (it will finish cooking later).
3. Add another drizzle of olive oil to the pan with the sausage. Stir in the couscous, tomato paste and minced garlic. Cook, stirring, until garlic is fragrant and everything is well combined, about 1 minute. Add the chicken stock concentrate and 1½ cups water (2½ cups for 4 servings). Bring to a simmer and cook until the mixture thickens, couscous is tender and sausage is cooked through, 6-8 minutes. If liquid evaporates before couscous is tender, add a splash more water. Season generously with salt and pepper. Turn off heat.
4. While the couscous cooks, dice the tomato. Thinly slice the chives and pick the parsley leaves from stems; finely chop the leaves. In a small bowl, combine the diced tomato, half the chives and chopped parsley and a large drizzle of olive oil. Season with salt and pepper. Stir the remaining chives and parsley, plus 1 tablespoon butter (2 tablespoons for 4 servings), into the pan with the couscous mixture.
5. Once bell peppers are done roasting, carefully flip them cut-side up on the baking sheet. Stuff each pepper half with as much filling as will fit. Place any remaining filling into the pan around the stuffed peppers, nestling them in. If your pan isn’t ovenproof, keep the stuffed peppers on the baking sheet. Sprinkle the stuffed peppers with shredded mozzarella. Return to the top rack and bake until the cheese melts, 1-2 minutes.
6. Divide any remaining filling among plates and top with stuffed peppers. Spoon the tomato herb mixture over the stuffed peppers. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground sausage, such as pork or turkey or use a plant-based sausage for a vegetarian version.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or rice can be used. Adjust cooking time and liquid accordingly.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.