Italian Chicken Sausage Stuffed Peppers
with Couscous or Lentils & Mozzarella
- Milk
- Wheat
Bring Italian flair to the table with these tender bell peppers, generously stuffed with savory chicken sausage and your choice of fluffy couscous or hearty lentils (or both!). Finished with a melty crown of mozzarella, this customizable dish is as comforting as it is full of flavor.
Ingredients
1 unit
Onion
1 unit
Lentils
14 ounce
Marinara Sauce
9 ounce
Italian Chicken Sausage Mix
2 unit
Bell Peppers
2 unit
Chicken Stock Concentrate
1 cup
Mozzarella Cheese
(Contains: Milk)
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve bell peppers lengthwise; remove stems and seeds. Halve, peel, and dice onion into 1⁄2-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.
• While bell peppers roast, in a small pot, bring couscous, one packet of stock concentrate, and 1 cup water to a boil (two packets of stock concentrate and 2 cups water for 4 servings). Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes. Drain any excess liquid if necessary. TIP: If not making couscous, skip this step. • 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. Bring to a boil, then reduce to a simmer; cook until sauce has reduced slightly, 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 one packet of stock concentrate (two packets for 4 servings); cook, stirring constantly, until warmed through, 1-2 minutes. Taste and season with salt and pepper. TIP: If you’re making only one of the fillings, combine your choice of couscous or lentils with all the sausage mixture and season as instructed.
• Once bell peppers are done roasting, remove sheet from oven; use tongs to flip cut side up (careful—baking sheet will be hot!). • Stuff bell pepper halves with as much couscous filling and/or lentil filling as you like. (Reserve any remaining filling for serving.) Evenly sprinkle with mozzarella. • 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.
Ground Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the dish, praising its delicious taste and flavorful filling. The chicken sausage was a particular highlight 🍲.
- Ease of prep: Some found the recipe a bit confusing with two filling options, but overall it was simple to prepare.
- Suggestions: Consider making extra peppers; there's often surplus filling. Try combining couscous and lentils for added variety.
- Portions: The recipe makes generous amounts of filling, easily stuffing 3-4 peppers instead of just two.
Reviews from our home cooks
Stellar! We tend to shy away from meals with Italian sausage because we're sensitive to the taste of fennel, but your supplier doesn't have a strong fennel flavor - it's there but not overpowering. I was afraid with the marinara sauce my husband wouldn't like it, but he enjoyed the meal and would eat it again. I loved it - I used both the couscous and lentils because I love both. What a fantastic meal! Compliments to the chefs! I'd love to make this again and again!
I made half with lentils and the other half with couscous. Nicely surprised that the lentils actually worked well with this dish. Very flavorful overall!
Very good. I didn't use the beans. Even without the lentils, there was an excess of stuffing. Could have made four more stuffed peppers.
I was a little confused why there were options for couscous and lentils? But I really enjoyed this. I made it with lentils.
Very delicious, but definitely could do this as 2 different meals with the couscous and lentils
My husband is hard to please, but he rated these as 100/10! I did make both the lentils and the couscous, and added 2 additional peppers!
Used the couscous... we liked it and there was more than enough filling!
The flavor was really good. I will be adding this as a staple to put into the rotation.
We loved this dish. Thanks for sending low salt lentils!
Weird recipe. Why have couscous and lentil versions? Used the lentils in the peppers and had the couscous on the side. Would have preferred ground beef to the sausage.
