These stuffed bell peppers are a vibrant, satisfying dinner that brings big Italian flavors to your table. We fill roasted bell pepper halves with a savory mix of Italian chicken sausage, marinara sauce and your choice of pearl couscous or lentils-then top it all with melted mozzarella. The result is a hearty, colorful dish that’s as fun to make as it is to eat.
What makes this recipe special is its flexibility: you can customize each pepper to suit different dietary needs. Use couscous for a classic version or lentils for a gluten-free option. Whether you’re cooking for a crowd or just want leftovers, these stuffed peppers are a crowd-pleasing dinner that’s both delicious and adaptable.
Log in to save recipes and build weekly shopping lists.
Recipe details
Nutrition per serving
Dietary labels
Allergen check
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
Instructions
- Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve bell peppers lengthwise; remove stems and seeds. Halve, peel and dice onion into ½-inch pieces. Drain and rinse lentils.
- Place bell pepper halves on a baking sheet and lightly drizzle each half with olive oil; rub to coat. Season with salt and pepper. Arrange cut sides down on sheet. Roast on top rack until tender, 10-15 minutes.
- In a small pot, bring couscous, half the stock concentrates and 1 cup water (2 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes. Drain any excess liquid if necessary. Keep covered off heat until ready to use in Step 5.
- Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and sausage; cook, stirring and breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. Stir in marinara sauce. Bring to a boil then reduce to a simmer; cook until slightly reduced, 2-4 minutes.
- For Couscous Filling: Using a spoon, transfer half the sausage mixture to pot with couscous; stir to combine. Taste and season with salt and pepper. For Lentil Filling: To pan with remaining sausage mixture, add lentils and remaining stock concentrate; cook, stirring constantly, until warmed through, 1-2 minutes. Taste and season with salt and pepper.
- Once bell peppers are done roasting, remove sheet from oven; use tongs to flip bell peppers (careful-baking sheet will be hot!). Stuff bell pepper halves with as much couscous filling and/or lentil filling as desired. (Reserve any remaining filling for serving.) Evenly sprinkle mozzarella over pepper halves. Return to top rack and bake until cheese is melted and lightly browned, 4-6 minutes.
- Divide stuffed peppers between plates. Serve with any remaining fillings on the side.
Recipe Tips
For even roasting, make sure bell pepper halves are cut side down on the baking sheet.
If using lentils, be sure to drain and rinse them well before adding to the pan.
Customize each pepper: fill some with couscous mixture and others with lentil mixture for a mixed-diet meal.
FAQ
Can I use ground turkey or beef instead of chicken sausage?
Yes, you can substitute ground turkey or beef for the Italian chicken sausage. Just adjust the seasoning to taste.
How do I make this recipe gluten-free?
Use lentils instead of pearl couscous for the gluten-free option. The rest of the ingredients are naturally gluten-free.
Can I prepare these stuffed peppers ahead of time?
You can assemble the stuffed peppers up to a day in advance and refrigerate. Bake just before serving, adding a few extra minutes if needed.
Recipe comments
0 DandyRecipes comments
Log in to comment on this recipe.
No DandyRecipes comments yet.