Delicious Sausage-Stuffed Peppers Recipe Is An Easy Take On A Classic Comfort Food
I’m a big fan of stuffed vegetables. They’re usually a meal unto themselves with meat, a starch and a veggie all rolled into one. That’s why I love this Sausage-Stuffed Peppers recipe. It’s a tasty twist on the classic. Plus, we have a few tricks that take it over the top.
Italian-style chicken sausage in place of the usual ground meat makes it simple to spice things up. For a quick variation, feel free to swap in any sausage flavor you like-spinach-feta or apple-smoked chicken sausage would also be delicious. Rice is the traditional starch in this dish, but we use toasted couscous instead. It adds a rich, nutty taste that complements the meat. Next, to beef things up (food pun intended), we toss in packaged coleslaw mix. How fun is that. The shredded cabbage and carrots add a slight sweet note and depth of flavor. Give ’em a try then leave us a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ⅔ cup uncooked couscous
- 2 tsp. olive oil
- 3 (10 oz.) links Italian-style chicken sausage, casings removed
- 1 onion, chopped
- 4 cups packaged coleslaw mix (from 14-oz. pkg.)
- 6 Tbs. chopped parsley
- ⅓ cup grated Parmesan
- 1½ cups chunky pasta sauce
- 4 red and/or yellow peppers, halved lengthwise
Instructions
Heat oven to 350°F. Cook couscous according to package directions with oil. Coat nonstick skillet with cooking spray; heat over medium heat. Add sausage and onion. Cook, breaking up sausage, until no longer pink, 10 min. Add coleslaw; cook until wilted, 1 min. Remove from heat. Stir in 5 Tbs. parsley, cheese and couscous.
Combine sauce and ½ cup water. Spoon into 13"x9" baking dish. Fill peppers with sausage mixture. Place in baking dish. Bake until tender, 30–35 min. Top with remaining parsley.
Nutrition
- Calories: 434
- Fat: 16 gram
- Saturated Fat: 5 gram
- Protein: 23 gram
- Carbohydrate: 49 gram
- Fiber: 7 gram
- Cholesterol: 52 mg
- Sugar: 14 gram
- Sodium: 1018 mg
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This story was originally published April 21, 2025 at 10:55 AM.