Chicken Sausage Stuffed Peppers
with Melty Mozzarella & an Herby Tomato Topper
- Wheat
- Milk
Didn’t grow up with stuffed peppers? Here’s a quick 101: Hollowed out bell peppers are filled with any combination of meat, grains, vegetables, and spices. Of course, that doesn’t quite sum up how delicious they are. They’re sweet, savory, and hearty—perfect any occasion. For this version, the peppers are stuffed with flavorful chicken sausage and nutty Israeli couscous, then topped with mozzarella, tomato, and fresh herbs. It doesn’t get much better than tucking into one of these.
Ingredients
2 unit
Green Bell Pepper
9 ounce
Italian Chicken Sausage Mix
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
1 unit
Roma Tomato
1 clove
Garlic
1 unit
Green Herb Blend
½ cup
Mozzarella Cheese
(Contains: Milk)
1.5 ounce
Tomato Paste
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
4 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve bell peppers lengthwise; remove stems and seeds. Place on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 18-20 minutes. • Meanwhile, peel and mince or grate garlic.
• Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step).
• Add another drizzle of olive oil to pan with sausage. Add couscous, tomato paste, and garlic; cook, stirring, until garlic is fragrant and everything is thoroughly combined, 1 minute. • Stir in stock concentrate and 1½ cups water (2½ cups for 4 servings) until combined. Bring to a simmer and cook until mixture has thickened, couscous is tender, and sausage is cooked through, 6-8 minutes. (TIP: If liquid evaporates before couscous is tender, add a splash more water.) Season generously with salt and pepper. Turn off heat.
• Meanwhile, dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. • In a small bowl, combine tomato, half the chives and chopped parsley, and a large drizzle of olive oil. Season with salt and pepper. • Stir remaining chives and chopped parsley and 1 TBSP butter (2 TBSP for 4 servings) into pan with couscous mixture.
• Once bell peppers are done, carefully flip over on sheet and stuff each half with as much filling as will fit. Place in pan with remaining filling, nestling each stuffed pepper into mixture. TIP: If your pan isn’t ovenproof, keep stuffed peppers on baking sheet. • Sprinkle stuffed peppers with mozzarella. Return to top rack until cheese melts, 1-2 minutes.
• Divide any remaining filling between plates and top with stuffed peppers. Spoon tomato herb mixture over stuffed peppers. Divide between plates and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the chicken sausage and couscous combo, though some found it too spicy or sweet.
- Ease of prep: Generally easy to make, with some finding the couscous tricky to cook perfectly.
- Suggestions: Consider using red or yellow peppers for milder flavor; try adding extra herbs or spices for more depth.
- Portions: Generous servings, often with leftover filling that makes a meal on its own.
- Texture: Some preferred rice over couscous; a few found the peppers overcooked or too small to stuff well.
Reviews from our home cooks
This dish is delicious, colorful, quick and filling. I always struggled to make stuffed peppers, but with the Hello Fresh recipe I made perfect stuffed peppers in less than 40 minutes.
Loved the recipe - first time having stuffed peppers. By the time I cooked this (received box Saturday, cooked Tuesday for dinner), the parsley was completely shriveled up and unusable, so I added in basil and dill from my garden to make up for it. Also added three more garlic cloves - I only received 1 sliver of 1 in my box, so I beefed it up.
My husband claims this is his new favorite! We love the chicken sausage and we also love the couscous. So the combo of the two is always a win for us! I especially enjoyed the tomato "dressing" on top!! A VERY yummy meal!
Very flavorful, the portions are perfect and now we can't envision making stuffed peppers with anything other than cous cous.
Not so much a stuffed pepper as a pile of food on top of a pepper, but very delicious regardless! If reheating, save part of the cheese to sprinkle on later.
Easy prep and a fun twist on stuffed peppers. My kids love stuffed peppers, and this variation was a hit with them.
We absolutely loved these. Once you get the gist of stuffed peppers, you can make them a thousand different ways!
Nice flavors, although the chicken sausage was a bit spicier than I'd like. The only problem was that the peppers kind of disintegrated in the oven, so they didn't really hold the stuffing at all.
We liked this. The peppers were so tiny, how the heck can you even stuff them? Didn't care for the chopped tomatoes and parsley and chives to drizzle on top. Very filling meal.
Portion size was a bit larger for me. Turned it into 3 portions a one pan "unstuffed" pepper skillet by chopping and softening peppers first
