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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Bell Pepper
Italian Chicken Sausage Mix
Chicken Stock Concentrate
Green Herb Blend
• 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.